Pineapple Black-Eyed Pea Salad

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Pineapple Black-Eyed Pea Salad

1 15 oz. can black-eyed peas, drained, and well rinsed 1 tbsp. cider vinegar 1

cup diced fresh pineapple 2 roasted red bell peppers (from a jar, or otherwise)

1/3 cup celery, finely diced 1/4 small red onion, finely diced 1/4 cup cilantro,

minced 1 jalapeno chili, seeded and finely diced 2 tbsps. country-style dijon

mustard

 

Mix first 7 ingredients together in a bowl. Mix mustard and vinegar together

with a fork and add to bowl. Season to taste with salt and pepper. Serve cold.

 

 

 

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