• 2 cups cooked rice
• 1 10 oz. frozen peas, defrosted
• 1 cucumber peeled, seeded and diced
• 2 tomatoes diced
• ¼ cup black olives
• ½ cup celery, diced
• ¼ cup green onions
• 3 tbsp. fresh parsley chopped
• Salt and pepper to taste

DRESSING

• ¼ cup olive oil
• ¼ cup red wine vinegar
• ½ tsp. dry mustard
• ½ tsp. dried tarragon

• Combine rice, peas, cucumber, tomatoes, olives, celery, green onions and parsley together and shake well.
• Pour over rice and toss.
• Chill for several hours before serving.