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Black-eyed Pea-corn Salad

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


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. In large bowl, combine corn, peppers, chicory and black-eyed peas. Add dressing; toss to mix well. Cover and refrigerate until ready to serve.


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