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Black-eyed Peas and Mushroom Salad

1/3 cup fresh lemon juice
1/3 cup reduced-sodium vegetable broth
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
1 1/4 teaspoon salt -- divided
3/4 teaspoons freshly ground black pepper
1/2 teaspoon hot pepper sauce
1/2 pound button mushrooms -- thickly sliced
1/4 pound shiitake mushrooms -- trimmed thinly sliced
1 cup long-grain rice
10 ounces frozen black-eyed peas
10 ounces frozen green peas
4 green onions -- thinly sliced
8 large lettuce leaves


1. In medium bowl, combine lemon juice, broth, vinegar, oil, 1/4 teaspoon of the salt, black pepper and hot pepper sauce. Add the button and shiitake mushrooms, tossing to coat.


2. In a medium saucepan, bring 4 cups of water to a boil. Add rice and 1/4 teaspoon of the salt, reduce to a simmer, cover and cook 5 minutes. Add black-eyed peas, cover and simmer about 15 minutes, until rice and black-eyed peas are tender. Add green peas and cook until just heated through, about 30 seconds. (If any liquid remains, drain.)


3. Add rice mixture to the bowl with the mushrooms. Stir in green onions and the remaining 3/4 teaspoon salt. Serve at room temperature or chill for up to 8 hours. To serve, place 2 lettuce leaves on each of four plates and top with the salad mixture.





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