Wild Rice, Yellow Pepper, And Black-eyed Pea Salad

    2 c  Cooked wild rice
  1/4 c  Fresh parsley; chopped
1 3/4 c  Black-eyed peas; drained & rinsed
    6 tb Fresh lemon juice
    2 tb Red wine vinegar
    1 c  Yellow (or green) bell pepper;
         - chopped
    2 tb Dijon mustard
    1 cl Garlic; minced
    1 c  Jicama; chopped
    1 ts Salt (optional)
    1 c  Zucchini; chopped
    1 ts Dried rosemary; crumbled
   12    Cherry tomatoes; quartered
  1/2 ts 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.

Recipe by Wholesome Harvest by Carol Gelles