Recipe for Wild Rice, Yellow Pepper, And Black-Eyed Pea Salad


2 cup cooked wild rice
1/4 cup chopped fresh parsley
1 3/4 cooked or canned (drained
1 and rinsed) black-eyed peas
6 tablespoon fresh lemon juice
2 tablespoon red wine vinegar
1 cup chopped yellow (or green)
2 tablespoon dijon mustard
1 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 cherry tomatoes, quartered
1/2 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.

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