Black-eyed pea-corn salad

==Ingredients==
* 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 chile 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 oz cooked blk-eyed Peas, drained
==Directions==
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 chile 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. Each serving provides: 1 fa, 1 p, 2 v, ½ b, 5 c. per serving: 186 calories, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol.
== Other links ==
== See also ==
Category:Black-eyed pea Recipes
Category:Chicory Recipes
Category:Chicory Salad Recipes
Category:Chile leaf Recipes
Category:Corn Recipes
Category:Low-calorie Recipes
Category:Orange juice Recipes
Category:Peanut oil Recipes
Category:Rice vinegar Recipes