Black-eyed pea-corn salad Recipe

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Black-eyed pea-corn salad

Artist:	_	Yield:	4
Categories:	Asian, Cereals, Chinese, Ethnic, Low-calorie, Salads, Vegetables	Rating:	0
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Ingredients:

2	tsp	Sesame oil
2	tsp	Peanut oil
1	cup	Scallions, chopped, cut into
		1" pieces
1	tbsp	Fresh ginger, chopped
2	tbsp	Orange juice
1	tbsp	Rice wine vinegar
2	tsp	Low-sodium soy sauce
1/2	tsp	Granulated sugar
1/8	tsp	Oriental chili paste
		(available at Asian markets)
1	cup	Cooked corn, drained
1		Medium red bell pepper, diced
1		Medium yellow bell pepper
		Diced
1	cup	Chicory, coarsely chopped
8	oz	Cooked blk-eyed peas, drained

Procedures:

1	In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger.
2	Cook, stirring frequently, 2 minutes.
3	Remove from heat.
4	Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside.
5	In large bowl, combine corn, peppers, chicory and black-eyed peas.
6	Add dressing; toss to mix well.
7	Cover and refrigerate until ready to serve.
8	Each serving provides: 1 fa, 1 p, 2 v, ?b, 5 c. per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol.