SHRIMP AND BLACK-EYED PEA SALAD

Makes 2 servings

1 8-oz package frozen black- eyed peas (1 cups) or 1-cups canned black-eyed peas, rinsed and drained 2 tablespoons oil and vinegar salad dressing cup diced red onion cup diced red bell pepper Several drops hot pepper sauce Salt and freshly ground black pepper 6 ounces peeled cooked shrimp Several red lettuce leaves, rinsed and dried 2 slices whole wheat bread

Directions: 1. Bring a medium saucepan half filled with water to a boil. 2. Add black-eyed peas, cover with lid and cook 15 minutes or until 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 black-eyed peas.) 3. Place dressing in medium-size mixing bowl and add onion, hot pepper sauce and salt and pepper to taste. 4. 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. 5. Line 2 dinner plates with lettuce leaves and spoon salad on top. 6. Serve with whole wheat bread. Nutritional information per serving: 423 calories, 11g fat, 2g saturated fat, 165mg cholesterol, 32g protein, 50g carbohydrates, 20g dietary fiber, 7g sugars, 430mg sodium