Tangy Blackeyed Pea Salad | Heather Nicholds

Ingredients

• 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