Black-Eyed Pea-Corn Salad Recipe


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Black-Eyed Pea-Corn Salad Recipe from the Recipes 4U Cookbook

 

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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Diet tips

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Black-Eyed Pea-Corn Salad Recipe Index from Recipes 4U

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This Black-Eyed Pea-Corn Salad Recipe is one of our Diet Recipes, which came to us from our own collection and `free to use` sources. Of course, as we have over 50,000 recipes it is impossible to test every recipe, so take care and use common sense. If you spot any thing that looks wrong, please tell us.


 

Black-Eyed Pea-Corn Salad Recipe

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