McClatchy-Tribune News Service
In the South, black-eyed pea salad is also known as Mississippi Caviar. It's not only good, it's good for diabetics, too.
Shrimp and Black-eyed Pea Salad
1 (8-ounce) package frozen black-eyed peas or 1 ½ cups canned black-eyed peas, rinsed and drained
2 tablespoons oil and vinegar salad dressing
½ cup diced red onion
Several drops hot pepper sauce
Salt and freshly ground black pepper
½ cup diced red bell pepper
6 ounces peeled cooked shrimp
Several red lettuce leaves, rinsed and dried
2 slices whole wheat bread
Bring a medium saucepan half filled with water to a boil. Add the black-eyed peas, cover with a lid and cook 15 minutes or until the peas are soft. Or, place in a microwave-safe bowl with 2 tablespoons water and microwave on high 5 minutes. (Omit this step if using canned.) Place dressing in a medium-size mixing bowl and add onion, hot pepper sauce and salt and pepper to taste. Drain black-eyed peas and add to dressing with red bell pepper and shrimp. Toss well. Taste for seasoning. Add more salt, pepper or hot pepper sauce to taste. Line two dinner plates with lettuce leaves and spoon salad on top. Serve with whole wheat bread. Makes 2 servings.
Per serving: 423 calories, 11g fat, 2g saturated fat, 165mg cholesterol, 32g protein, 50g carbohydrates, 20g dietary fiber, 7g sugars, 430mg sodium.