Mediterranean Wild Rice & Bean Salad

    4 cups cooked wild rice
    1 cup sliced cucumber
    2 Roma tomatoes, large dice
    1/2 cup sliced red onion
    1 cup cauliflowerets, raw
    1/4 cup each: minced fresh parsley, basil and chives
    1 cup Green Giant® SELECT® Baby Sweet Peas, thawed
    1/2 lb Fancy Brand® Provolone Cheese, 1/2-inch dice
    1/2 cup calamata olives
    1 cup garbanzo beans (chickpeas), drained

    Dressing (whisk together; chill)
    1/2 cup olive oil
    1 pkg (.6-.7 oz) dry Italian dressing mix
    1/2 tsp Greek seasoning
    1/4 tsp fresh ground pepper

In large bowl combine salad ingredients. Toss with dressing.

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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