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.