Black-Eyed Pea, Pineapple And Red Pepper Salad

By á-174942

Ingredients

• 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

Preparation

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.