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 |
