Name: Wild Rice, Yellow Pepper, and Black-Eyed Pea Salad
Ingredients: 2 c Cooked wild rice; 1/4 c Chopped fresh parsley; 1 3/4 Cooked or canned (drained; And rinsed) black-eyed peas; 6 tb Fresh lemon juice; 2 tb Red wine vinegar; 1 c Chopped yellow (or green); 2 tb Dijon mustard; Bell pepper; 1 lg Clove garlic, minced; 1 c Chopped jicama; 1 ts Salt (optional); 1 c Chopped zucchini; 1 ts Dried rosemary, crumbled; 12 Cherry tomatoes, quartered; 1/2 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
		July, Digest	1	Servings

INGREDIENTS

2	c	Cooked wild rice
1/4	c	Chopped fresh parsley
1 3/4		Cooked or canned (drained
		And rinsed) black-eyed peas
6	tb	Fresh lemon juice
2	tb	Red wine vinegar
1	c	Chopped yellow (or green)
2	tb	Dijon mustard
		Bell pepper
1	lg	Clove garlic, minced
1	c	Chopped jicama
1	ts	Salt (optional)
1	c	Chopped zucchini
1	ts	Dried rosemary, crumbled
12		Cherry tomatoes, quartered
1/2	ts	Pepper

INSTRUCTIONS

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@mplvax.mpl.com>.
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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