Wild Rice, Yellow Pepper, and Black-Eyed Pea Salad
| Yield: | 1 Servings |
| Categories: |
| 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 |
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