Black-eyed pea-corn salad

Main Ingredient: Cereals Various Vegetables
Cuisine: Chinese
Special food: Ethnic
Yield:

Black-eyed pea-corn salad ingredients

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

Cooking Black-eyed pea-corn salad

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. Whiski 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, ½ b, 5 c. per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol.