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

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

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" .
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip