Vegetable Wild Rice Salad

• 1 1/2 cups water
• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's(R))
• 1 (10 ounce) package frozen peas
• 1 (6.5 ounce) jar marinated artichoke hearts, drained
• 1 (6 ounce) can sliced black olives, drained
• 1 cup diced roma tomatoes
• 1 bunch fresh parsley, finely chopped
• 3 green onions, sliced
• Dressing:
• 1/2 cup white balsamic vinegar
• 1/4 cup canola oil
• 1/4 cup white sugar

1. Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
2. Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
3. Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
4. Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

water, long grain, frozen peas, black olives, roma tomatoes, parsley, green onions, dressing, white balsamic vinegar, canola oil, white sugar

Taken from www.allrecipes.com/recipe/233717/vegetable-wild-rice-salad/ (may not work)