Black-Eyed Pea, Pineapple And Red Pepper Salad

Recipe Ingredients

4		Black-eyed peas - (15 oz ea) - rinsed, and
		Well drained
4 cups	584g / 20oz	Diced peeled cored fresh pineapple
		= (1 large pineapple)
1		Roasted bell peppers - (7 oz) - drained, diced
1 1/2 cups	165g / 5.8oz	Minced celery
1 cup	62g / 2.2oz	Red onion - minced (small)
2/3 cup	10g / 0.4oz	Minced fresh cilantro
4		Jalapeño chilies - seeded, chopped
1/4 cup	59ml	Country-style Dijon mustard
2 tablespoons	30ml	Cider vinegar
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Ornamental kale - for serving
		Fresh cilantro sprigs - for garnish

Recipe 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.

This recipe yields 12 servings.

Source:
Bon Appetit, April 1992

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