Black-Eyed Pea and Corn Salad

2 tsp sesame oil
2 tsp peanut oil
1 cup scallions; chopped, cut into 1-inch 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 oz cooked black-eyed peas, drained

In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook 2 minutes, stirring frequently. Remove from heat.

Whisk in juice, vinegar, soy sauce, sugar and chili 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.

Servings: 4
Source: Weight Watchers Magazine, August, 1992.