240 gr wild rice 7 gr parsley 30 ml lemon juice 10 ml wine vinegar 10 ml dijon mustard 1 clove garlic 140 gr jicama 3 gr salt 130 gr zucchini 1 gr rosemary 12 cherry tomatoes 1 gr pepper
Instructions
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.