2 cups cooked rice
1 10 oz. frozen peas, defrosted
1 cucumber peeled, seeded and diced
2 tomatoes diced
1/4 cup black olives
1/2 cup celery, diced
1/4 cup green onions
3 Tbsp. fresh parsley chopped
Salt and pepper to taste

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1/2 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.
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