Serves 12.

INGREDIENTS

  • 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 jalapeño chilies, seeded, chopped
  • 1/4 cup country-style dijon mustard
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil
  • ornamental kale
  • fresh cilantro sprigs

    DIRECTIONS

    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.