---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Black-Eyed Pea-Corn Salad
  Categories: Low-cal, Salads, Vegetables
       Yield: 4 servings
  
 ---------------------------JOYCE BURTON, PDPP83A---------------------------
       2 ts Sesame oil                        1/8 ts Oriental chili paste;
 	    2 ts Peanut oil				  (available at Asian
      markets)
       1 c  Scallions; chopped, cut into        1 c  Cooked corn; drained
 		      1″ pieces 			  1    Medium red bell
	   pepper;diced
       1 tb Fresh ginger; chopped               1    Medium yellow bell pepper;
       2 tb Orange juice                             Diced
       1 tb Rice wine vinegar                   1 c  Chicory; coarsely chopped
 	    2 ts Low-sodium soy sauce		     8 oz Cooked blk-eyed
      peas;drained
     1/2 ts Granulated sugar               
  
   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.
  
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