Wild rice yellow pepper and black-eyed pea sala

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.

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