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By Linda Gassenheimer
McCLATCHY-TRIBUNE NEWS SERVICE
In the South, black-eyed pea salad is also known as Mississippi Caviar. The beauty of this dish, however, is that it's ideal for those suffering from diabetes.
For this recipe, I've added some cooked shrimp to make this a quick lunch or light dinner salad.
Black-eyed peas are a small beige bean that have a black circle at their inner curve and were originally imported for livestock feed.
Frozen or canned black-eyed peas (rinsed) can be used. I prefer frozen peas for excellent texture and flavor.
Buy peeled, cooked shrimp frozen or fresh.
Use any type of lettuce.
Cook black-eyed peas
1 red bell pepper, 1 small head read leaf lettuce, 2 medium peaches, 6 ounces peeled, cooked shrimp, 1 8-ounce package frozen black-eyed peas or 2 cans black eyed peas.
SHRIMP AND BLACK-EYED PEA SALAD
Makes 2 servings
1 8-oz package frozen