Recipe - Black-Eyed Pea Pineapple And Red Pepper Salad

4 cn Blackeyed peas; rinsed,
well
; drained (15ounce)
4 cup Diced peeled cored fresh
pineapple; (1 large
pineapple)
1 Jar roasted bell peppers;
drained, minced
; (7ounce)
1 One half cup Minced celery
1 small Red onion; minced
2/3 cup Minced fresh cilantro
4 Jalapeno chilies; seeded,
chopped
One fourth cup Countrystyle Dijon mustard
2 tablespoon Cider vinegar
One half cup Olive oil
Ornamental kale
Fresh cilantro sprigs

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.

Bon Appetit April 1992

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