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  Bean Salad
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 144
Ingredients:
1 cup Pigeon peas, soaked
1 small Red onion, chopped
3 tbsp White vinegar
1/2 each Garlic cloves, pressed
10 tbsp Olive oil
1 each Canned tomatillo, mashed
Salt & pepper
1 each Scotch bonnet, seeded & - pressed
Instructions:
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"
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