Rice Salad
| Yield: | 8 Servings |
| Categories: |
| 6 | c | Cooked rice |
| 2 | c | Cooked black-eyed peas |
| 1 1/2 | c | Cooked ham; diced |
| 1/2 | c | Orange bell pepper; diced |
| 1/2 | c | Red bell pepper; diced |
| 1/2 | c | Yellow bell pepper; diced |
| 2/3 | c | Scallion; minced |
| 1/2 | c | Parsley leaves; minced |
| FOR THE DRESSING | ||
| 1 | c | Mayonnaise |
| 1/4 | c | Vegetable oil |
| 1/4 | c | White wine vinegar |
| 2 | tb | Dijon-style mustard |
| Salt and freshly ground black pepper, to taste |
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