Instructions: Cook wild rice and white rice as directed on packages. Toast almonds. Core, seed and dice bell peppers. Clean and chop scallions, carrots, zucchini and yellow squash in small dice. Combine diced vegetables, peas and cooked rice in large bowl. Toss with olive oil. Season with salt and pepper.

NOTES : This cold-buffet salad can be varied with your choice of vegetables.

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