Black-Eyed Pea & Shiitake Salad

If you are looking for a delicious and nutritious salad that is easy to make and full of flavor, look no further than this black-eyed pea and shiitake salad. This salad combines tender black-eyed peas with meaty shiitake mushrooms, crunchy cucumbers, sweet cherry tomatoes, and fresh herbs. It is dressed with a simple lemon and olive oil dressing that enhances the natural taste of the ingredients. This salad is vegan, gluten-free, and high in protein and fiber. You can enjoy it as a light lunch or a side dish for any occasion.

To make this salad, you will need the following ingredients:

  • 3 cups cooked black-eyed peas (you can use canned or cooked from dry)
  • 2 cups sliced shiitake mushrooms
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1/4 cup sliced green onions
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • Salt and pepper to taste

For the dressing:

  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon maple syrup or honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

To prepare the salad, follow these steps:

  1. In a large skillet over medium-high heat, cook the shiitake mushrooms for about 15 minutes, stirring occasionally, until browned and tender. Transfer to a large bowl and let them cool slightly.
  2. Add the black-eyed peas, parsley, mint, green onions, cucumber, and cherry tomatoes to the bowl with the mushrooms. Toss gently to combine.
  3. In a small jar or bowl, whisk together the lemon juice, olive oil, maple syrup or honey, salt, and pepper. Drizzle over the salad and toss well to coat.
  4. Refrigerate the salad for at least an hour to let the flavors meld. Serve cold or at room temperature.

Enjoy this black-eyed pea and shiitake salad as a refreshing and satisfying meal. You can also customize it with your favorite vegetables, herbs, or nuts. It will keep well in an airtight container in the refrigerator for up to 3 days.