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2 cups cooked rice
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

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 and salt and pepper together. Combine dressing ingredients and shake well. Pour over rice and toss. Chill for several hours before serving.
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