The Recipe Bin: Caribbean - Salads



    Caribbean Bean Salad
     
     
    1 cup Pigeon Peas (Soaked¹)
    1 small Red Onion (Chopped)
    3 tbsp White Vinegar
    ½ Garlic Cloves (Pressed)
    10 tbsp Olive Oil
    1 Can 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.

    unknown calories per serving.

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