About: Black-eyed pea-corn salad

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About: Black-eyed pea-corn salad Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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.

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rdfs:label	Black-eyed pea-corn salad
rdfs:comment	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.
dcterms:subject	Corn Recipes Orange juice Recipes Low-calorie Recipes Chile leaf Recipes Black-eyed pea Recipes Chicory Recipes Rice vinegar Recipes Peanut oil Recipes Chicory Salad Recipes
abstract	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.

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