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

Submitted by kittykat17

YIELD

2 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

2

CUPS WILD RICE
cooked

¼

CUP PARSLEY LEAVES
chopped fresh

1 ¾

COOKED BLACK-EYED PEAS
cooked *

6

TABLESPOONS LEMON JUICE
fresh

2

TABLESPOONS RED WINE VINEGAR

1

CUP SWEET YELLOW BELL PEPPERS
chopped *

2

TABLESPOONS DIJON MUSTARD

1

LARGE GARLIC CLOVES
minced *

1

CUP JICAMA
chopped

1

TEASPOON SALT
optional

1

CUP ZUCCHINI
chopped

1

TEASPOON ROSEMARY LEAVES
dried, crumbled

12

EACH CHERRY TOMATOES
quartered

½

TEASPOON BLACK PEPPER

Directions

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 558g (19.7 oz)

Amount per Serving

Calories 237 6% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 709mg 30%

Total Carbohydrate 17g 17%

Dietary Fiber 12g 47%

Sugars g

Protein 19g

Vitamin A 80% • Vitamin C 127%

Calcium 14% • Iron 17%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber