Black-Eyed Pea-Corn Salad Recipe

Step 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.

Step 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.

Source: Weight Watchers Magazine, August, 1992.

Things You'll Need

  • 2ts Sesame oil
  • 2ts Peanut oil
  • 1c Scallions; chopped, cut into 1" pieces
  • 1tb Fresh ginger; chopped
  • 2tb Orange juice
  • 1tb Rice wine vinegar
  • 2ts Low-sodium soy sauce
  • 1/2ts Granulated sugar
  • 1/8ts Oriental chili paste; (available at Asian markets)
  • 1c Cooked corn; drained
  • 1 Medium red bell pepper; diced
  • 1 Medium yellow bell pepper; diced
  • 1c Chicory; coarsely chopped
  • 8oz Cooked blk-eyed peas; drained

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