Menu Enter a recipe name, ingredient, keyword...

Black-Eyed Pea, Pineapple And Red Pepper Salad


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 cans black-eyed peas - (15 oz ea) rinsed, and well drained
  • 4 cups diced peeled cored fresh pineapple (1 large pineapple)
  • 1 jar roasted bell peppers - (7 oz) drained, diced
  • 1 1/2 cups minced celery
  • 1 small red onion minced
  • 2/3 cup minced fresh cilantro
  • 4 jalapeño chilies seeded, chopped
  • 1/4 cup country-style Dijon mustard
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Ornamental kale for serving
  • Fresh cilantro sprigs for garnish


Servings 12


Step 1

Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.

This recipe yields 12 servings.

You'll also love

Review this recipe

Pineapple Upside Down French Toast Chicken With Apple-Brandy Cream Sauce