Recipe for Black-Eyed Pea, Pineapple and Red Pepper Salad

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Yield:

Ingredients:

Amount	Ingredient
4 can	black-eyed peas rinsed, well drained (15-ounce)
4 cup	diced peeled cored fresh pineapple (1 large pineapple)
1 jar	roasted bell peppers drained, diced (7-ounce)
1/2 cup	minced celery
1 sm	red onion minced
2/3 cup	minced fresh cilantro
4 x	jalapeno chilies seeded, chopped
1/4 cup	country-style Dijon mustard
2 tbl	cider vinegar
1/2 cup	olive oil
	Ornamental kale

Instructions:

Instructions: 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.

Serves 12.

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