Black-Eyed Pea, Pineapple and Red Pepper Salad

• 4 15-ounce cans black-eyed peas, rinsed, well drained
• 4 cups diced peeled cored fresh pineapple (1 large pineapple)
• 1 7-ounce jar roasted bell peppers, drained, diced
• 1 1/2 cups minced celery
• 1 small red onion, minced
• 2/3 cup minced fresh cilantro
• 4 jalapeno chilies, seeded, chopped
• 1/4 cup country-style Dijon mustard
• 2 tablespoons cider vinegar
• 1/2 cup olive oil
• Ornamental kale
• Fresh cilantro sprigs

1. Combine first 7 ingredients in large bowl.
2. Whisk Dijon mustard and cider vinegar in small bowl.
3. Gradually whisk in olive oil.
4. Add to salad and toss to coat.
5. Season to taste with salt and pepper.
6. (Can be prepared 1 day ahead.
7. Cover and refrigerate.)
8. Line large bowl with kale.
9. Fill with salad.
10. Garnish salad with cilantro sprigs and serve.

blackeyed peas, pineapple, bell peppers, celery, red onion, fresh cilantro, jalapeno chilies, countrystyle, cider vinegar, olive oil, ornamental kale, cilantro

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-pineapple-and-red-pepper-salad-1715 (may not work)