Ingredients

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

Dressing:
1/4 C. olive oil
1/4 C. 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.