1/2 c. parboiled rice
10 oz. pkg. frozen baby limas
3 (16 oz.) cans black-eyed peas
1 medium red pepper
3 tbsp. chopped parsley
2 tbsp. lemon juice
2 tbsp. salad oil
1 tbsp. Dijon mustard
1 tsp. sugar
3/4 tsp. salt

Prepare rice and limas as labels direct. Drain black-eyed peas. Dice red pepper. In large bowl, mix peas, red pepper, parsley, lemon juice, oil, mustard, sugar and salt. Add rice and limas. Chill.