Wild Rice, Yellow Pepper, & Black-Eyed Pea Salad
Yield
2 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
wild rice
cooked |
|
| 59 | ml |
parsley leaves
chopped fresh |
|
| 1.8 | Cooked |
black-eyed peas
cooked |
*
|
| 9E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 237 | ml |
sweet yellow bell peppers
chopped |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 237 | ml |
jicama
chopped |
|
| 5 | ml |
salt
optional |
|
| 237 | ml |
zucchini
chopped |
|
| 5 | ml |
rosemary leaves
dried, crumbled |
|
| 12 | each |
cherry tomatoes
quartered |
|
| 2.5 | ml |
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.
