Black-eyed pea-corn salad

Ingredients

 * 2 tsp sesame oil
 * 2 tsp peanut oil
 * 1 cup scallions, chopped, cut into
 * 1" 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 blk-eyed peas, drained

Directions
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. Each serving provides: 1 fa, 1 p, 2 v, ½ b, 5 c. per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol.