4 Cups Cooked Wild Rice
1 Pound Asparagus, Cooked and Sliced Crosswise
1 Cup Sweet Baby Peas
½ Roasted Red Pepper, Diced
1 Cup Fresh Corn Kernels
1 Bunch Scallions, Chopped
½ Cup Toasted Almonds
1 Cup Roasted Lemon Cilantro Vinaigrette
Fine Sea Salt and Freshly Ground Black Pepper
Toss all of the ingredients together except the vinaigrette. Mix well and blend in enough vinaigrette to make the rice salad just a bit moist or put in the amount that suites you. Add salt and pepper to taste.
