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| RECIPE FOR BLACK-EYED PEA-CORN SALAD |
Title: Black-Eyed Pea-Corn Salad
Category: Low Cal-fat
Serves: 4
Ingredients:
| 2.00 | ts | Sesame oil | | 2.00 | ts | Peanut oil | | 1.00 | c | Scallions; chopped, cut into | | | 1" pieces | | 1.00 | tb | Fresh ginger; chopped | | 2.00 | tb | Orange juice | | 1.00 | tb | Rice wine vinegar | | 2.00 | ts | Low-sodium soy sauce | | 0.50 | ts | Granulated sugar | | 0.12 | ts | Oriental chili paste; | | | (available at Asian markets) | | 1.00 | c | Cooked corn; drained | | 1.00 | | Medium red bell pepper;diced | | 1.00 | | Medium yellow bell pepper; | | | Diced | | 1.00 | c | Chicory; coarsely chopped | | 8.00 | oz | Cooked blk-eyed peas;drained |
Instructions:
1.
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.
2.
In large bowl, combine corn, peppers, chicory and black-eyed peas.
Add dressing; toss to mix well.
Cover and refrigerate until ready to serve.
Each serving provides: 1 FA, 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.
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