WILD RICE, YELLOW PEPPER, AND BLACK-EYED PEA SALAD


WILD RICE, YELLOW PEPPER, AND BLACK-EYED PEA SALAD


Servings: 1
Ingredients:

  • 2 c  Cooked wild rice
  • 1/4 c  Chopped fresh parsley
  • 1 3/4    Cooked or canned (drained
  • And rinsed) black-eyed peas
  • 6 T  Fresh lemon juice
  • 2 T  Red wine vinegar
  • 1 c  Chopped yellow (or green)
  • 2 T  Dijon mustard
  • Bell pepper
  • 1 lg Clove garlic, minced
  • 1 c  Chopped jicama
  • 1 t  Salt (optional)
  • 1 c  Chopped zucchini
  • 1 t  Dried rosemary, crumbled
  • 12    Cherry tomatoes, quartered
  • 1/2 t  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.

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