2 c Cooked wild rice
1/4 c Chopped fresh parsley
1 3/4 Cooked or canned (drained
And rinsed) black-eyed peas 6 T Fresh lemon juice
2 T Red wine vinegar
1 c Chopped yellow (or green)
2 T Dijon mustard
Bell pepper 1 lg Clove garlic, minced
1 c Chopped jicama
1 t Salt (optional)
1 c Chopped zucchini
1 t Dried rosemary, crumbled
12 Cherry tomatoes, quartered
1/2 t Pepper
In a large bowl, combine the wild rice, black-eyed peas, bell pepper, jicama, zucchini, tomatoes, and parsley. In a small bowl, stir together the lemon juice, vinegar, mustard, garlic, salt, rosemary, and pepper. Pour over the salad and toss. From: "Hayes Theiling Dorton, MPL Corporation"< This e-mail address is being protected from spambots. You need JavaScript enabled to view it >. Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, This e-mail address is being protected from spambots. You need JavaScript enabled to view it using MMCONV.
