Bean Saladappetizers, salads, vegetables 1 cup pigeon peas, soaked 1 small red onion, chopped 3 tablespoon white vinegar 1/2 each garlic cloves, pressed 10 tablespoon olive oil 1 each canned tomatillo, mashed 1 salt & pepper 1 each 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" |
