Tangy Blackeyed Pea Salad

Tangy Blackeyed Pea Salad
Heather Nicholds, C.H.N.

This recipe is the perfect way to welcome spring with fresh mushrooms dressed in a delicious sauce. Throw in some black-eyed peas for protein and fiber, and you have a satisfying meal.

Fresh Spring Vegetables with Black Eyed Peas Recipe

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Cook Time:
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Makes enough for 4

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  • 1 can black-eyed peas (or 1/2 cup dried, fully cooked)
  • 8 oz mushrooms, sliced
  • pinch salt
  • 1 Tbsp lemon juice or balsamic vinegar or tamari
  • ½ cup water
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp tamari (soy sauce)
  • 2 Tbsp fruit juice
  • 1 Tbsp kuzu or arrowroot powder (or flour)
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 green onion, sliced
  • 1 tbsp each fresh parsley and cilantro
  • pepper, to taste


  1. Rinse and drain the beans. If you are using dried beans, they must be fully cooked before you begin. How To Cook Dried Beans
  2. Start by marinating the mushrooms. Put the slices in a container with a lid, sprinkle some salt and lemon juice on them, cover and shake. Ideally, start the mushrooms at least an hour before dinner so that they have time to wilt.
  3. Make the sauce by combining all of the liquids in a small pot. Heat to boiling, then turn down to simmer. Stir the kuzu or arrowroot in a small amount of water to dissolve, then stir it into the sauce and leave it to simmer until it thickens. If you can’t find either kuzu or arrowroot, use a whole grain flour.
  4. Put the chopped vegetables, cooked peas and marinated mushrooms in a bowl, and stir in the sauce to coat them.



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