| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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.
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