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    Source of Recipe


    List of Ingredients

    6 servings can be doubled for large groups.
    2-15 ounce cans of black-eyed peas rinsed and drained. (You can use dried also follow the
    directions for cooking and prepare the day before.)
    1-15 ounce can of diced pineapple (fresh can be substituted)
    1-3 oz jar of roasted red peppers drained and chopped.
    3/4 cup diced and peeled celery1 small red onion, chopped
    1/2 cup chopped cilantro
    1 Anaheim chili diced (if you like it hotter use Jalapeno or Habanero chilies)
    1/4 cup grainy Dijon mustard
    2 TBSP vinegar (cider or malt types are good)
    1/2 cup olive oil


    Combine first 7 ingredients in a large bowl. Mix mustard and vinegar in a small bowl.
    Gradually mix in the olive oil. Add dressing to salad and mix until coated. Season with salt and pepper to taste. Garnish with cilantro if desired and serve.

    If you use canned ingredients you can keep them on hand and whip up this salad in a moments notice.




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