Wild Rice, Yellow Pepper, And Black-eyed Pea Salad
2 c Cooked wild rice
1/4 c Fresh parsley; chopped
1 3/4 c Black-eyed peas; drained & rinsed
6 tb Fresh lemon juice
2 tb Red wine vinegar
1 c Yellow (or green) bell pepper;
- chopped
2 tb Dijon mustard
1 cl Garlic; minced
1 c Jicama; chopped
1 ts Salt (optional)
1 c Zucchini; chopped
1 ts Dried rosemary; crumbled
12 Cherry tomatoes; quartered
1/2 ts 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.
Recipe by Wholesome Harvest by Carol Gelles
