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Wild Rice, Yellow Pepper, and Black-Eyed Pea Salad

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Try this Wild Rice, Yellow Pepper, and Black-Eyed Pea Salad recipe, or contribute your own. "Bell pepper" and "July" are two of the tags cooks chose for Wild Rice, Yellow Pepper, and Black-Eyed Pea Salad.

Cuisine: AmericanMain Ingredient: Rice

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Ingredients

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Servings          
Original recipe makes 1 Servings
2 cCooked wild rice
1 tsDried rosemary, crumbled
1 3/4 Cooked or canned (drained
6 tbFresh Lemon Juice
2 tbRed wine vinegar
1/2 tsPepper
1 tsSalt; optional
1 cChopped zucchini
1/4 cChopped fresh parsley
Bell pepper
1 cChopped jicama
12 Cherry tomatoes, quartered
2 tbDijon mustard
And rinsed) black-eyed peas
1 cChopped yellow (or green)
1 lgGarlic; minced

Wild Rice, Yellow Pepper, and Black-Eyed Pea Salad Preparation

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

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Calories Per Serving: 565
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Tags

  1. July
  2. Bell pepper
  3. Garlic
  4. Mustard
  5. Parsley
  6. Peas
  7. Rice
  8. Tomato
  9. Wine
  10. Red wine
  11. Lemon
  12. Lunch

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