Black-eyed Pea-corn Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
JOYCE BURTON, PDPP83A
2 tsp: Sesame oil,
2 tsp: Peanut oil,
1 cup: Scallions, chopped, cut into
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,
, available at Asian markets
1 cup: Cooked corn, drained
1 Medium: red bell pepper, diced
1 Medium: yellow bell pepper,
Diced,
1 cup: Chicory, coarsely chopped
8 ounce: Cooked blk-eyed peas, drained
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp