| 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, 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 | 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 |
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1426
Calories From Fat: 64
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 2810.6mg
Potassium: 3751mg
Carbohydrates: 299.5g
Fiber: 37.9g
Sugar: 19.2g
Protein: 58.2g