Wild rice, yellow pepper, and black-eyed pea salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked wild rice |
| ¼ | cup | Chopped fresh parsley |
| 1¾ | Cooked or canned (drained | |
| 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 |
| 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 | |
| ½ | teaspoon | Pepper |
Directions
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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