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