Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Cooked wild rice |
¼ cup | Chopped fresh parsley |
1¾ \N | Cooked or canned (drained |
\N \N | And rinsed) black-eyed peas |
6 tablespoons | Fresh lemon juice |
2 tablespoons | Red wine vinegar |
1 cup | Chopped yellow (or green) |
2 tablespoons | Dijon mustard |
\N \N | Bell pepper |
1 large | Clove garlic, minced |
1 cup | Chopped jicama |
1 teaspoon | Salt (optional) |
1 cup | Chopped zucchini |
1 teaspoon | Dried rosemary, crumbled |
12 \N | Cherry tomatoes, quartered |
½ teaspoon | 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" <hayes@...>.
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.