Black-Eyed Pea, Pineapple and Red Pepper Salad Recipe

Name: Black-Eyed Pea, Pineapple and Red Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Black-Eyed Pea, Pineapple and Red Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea, Pineapple and Red Pepper Salad

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