|The Recipe Bin: Caribbean - Salads|
|Caribbean Bean Salad|
|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 and leave in the refrigerator for 1 to 2 days. Serve as part of an hors d'ouevre selection or as a salad with lettuce.
¹ - Substitute pigeon peas with chick peas, black-eyed peas, small white or red beans.
² - In place of the canned tomatillo, use a fresh one, boiled until tender & mashed.
|Makes approximately 5 servings.|