2 c. cooked wild rice         		
 1/4 c. chopped fresh parsley
 1 3/4 cooked or canned (drained and rinsed) black-eyed peas
 6 Tbs. fresh lemon juice
 2 Tbs. red wine vinegar
 1 c. chopped yellow (or green)		
 2 Tbs. Dijon mustard
 bell pepper				
 1 large clove garlic, minced
 1 c. chopped jicama			
 1 tsp. salt (optional)
 1 c. chopped zucchini			
 1 tsp. dried rosemary, crumbled
 12 cherry tomatoes, quartered
 1/2 tsp. 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.
 Source:Wholesome Harvest, Carol Gelles