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Black-eyed pea-corn salad

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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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