---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black-Eyed Pea-Corn Salad
 Categories: Low-cal, Salads, Vegetables
      Yield: 4 Servings
 
      2 ts Sesame oil
      2 ts Peanut oil
      1 c  Scallions; chopped,
           - cut into 1" pieces
      1 tb Fresh ginger; chopped
      2 tb Orange juice
      1 tb Rice wine vinegar
      2 ts Low-sodium soy sauce
    1/2 ts Granulated sugar
    1/8 ts Asian chili paste
      1 c  Cooked corn; drained
      1 md Red bell pepper; diced
      1 md Yellow bell pepper; diced
      1 c  Chicory; coarsely chopped
      8 oz Cooked black-eyed peas;
           - drained
 
  In small nonstick skillet, heat sesame and peanut oil; add
  scallions and ginger. Cook, stirring frequently, 2 minutes. Remove
  from heat. Whisk in juice, vinegar, soy sauce, sugar, and chili
  paste; set aside.

  In large bowl, combine corn, peppers, chicory, and black-eyed peas.
  Add dressing; toss to mix well. Cover and refrigerate until ready
  to serve.

  Exchanges: 1 F, 1 P, 2 V, 1/2 B, 5 C.

  Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod,
  0 mg chol

  Recipe by Weight Watchers Magazine, Aug 1992

  Formtted by: Joyce Burton (PDPP83A)
 
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