britannia.org Recipe Bin: Caribbean - Salads

The Recipe Bin: Caribbean - Salads

Caribbean Bean Salad

1 cup Pigeon peas - soaked¹

1 small Red onion - chopped

3 tbsp White vinegar

½ ea Garlic cloves - pressed

10 tbsp Olive oil

1 Canned tomatillo - mashed²

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 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.

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