Bean Salad #1
INGREDIENTS:
1 c Pigeon peas, soaked
1 sm Red onion, chopped
3 tb White vinegar
1/2 Garlic cloves, pressed
10 tb Olive oil
1 Canned tomatillo, mashed
Salt & pepper
1 Scotch bonnet, seeded &
-- pressed
1 c Pigeon peas, soaked
1 sm Red onion, chopped
3 tb White vinegar
1/2 Garlic cloves, pressed
10 tb Olive oil
1 Canned tomatillo, mashed
Salt & pepper
1 Scotch bonnet, seeded &
-- pressed
Drain the soaked beans, cover with water, add some salt, bring to a boil & simmer until tender. Drain, rinse & cool, covered, in the refrigerator.
While the beans are cooking, mix together the other ingredients to make into a marinade. Mix the marinade with the cooled beans. Cover & leave in the refrigerator for 1 to 2 days. Serve as part of an hors d'ouevre selection or as a salad with lettuce.
VARIATION: Substitute pigeon peas with chick peas, black-eyed peas, small white or red beans.
In place of the canned tomatillo, use a fresh one, boiled until tender & mashed.
Virginie & George Elbart, "Down-Island Caribbean Cookery"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
While the beans are cooking, mix together the other ingredients to make into a marinade. Mix the marinade with the cooled beans. Cover & leave in the refrigerator for 1 to 2 days. Serve as part of an hors d'ouevre selection or as a salad with lettuce.
VARIATION: Substitute pigeon peas with chick peas, black-eyed peas, small white or red beans.
In place of the canned tomatillo, use a fresh one, boiled until tender & mashed.
Virginie & George Elbart, "Down-Island Caribbean Cookery"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip