Black-Eyed Pea-Corn Salad Recipe
Recipe
Ingredients
JOYCE BURTON, PDPP83A
2 tsp sesame oil
2 tsp peanut oil
1 cup scallions, chopped, cut into
1 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
1 (available at asian markets)
1 cup cooked corn, drained
1 medium red bell pepper, diced
1 medium yellow bell pepper
1 diced
1 cup chicory, coarsely chopped
8 oz cooked blk-eyed peas, drained
Recipe
Preparation
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. Source: Weight Watchers Magazine, August, 1992.
Formtted by Joyce Burton ... PDPP83A.
Servings:
4
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Food Tips of the Week
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The compounds known as flavonoids which are present in these fruits and vegetables are thought to have properties as cancer fighters.
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A good number are also low in calories, so should be included in your diet system.
Black-Eyed Pea-Corn Salad Recipe Index from Recipes 4U
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