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Bean salad

Yield: 5 Servings

Ingredients:

• 1 c Pigeon peas soaked
• 1 sm Red onion chopped
• 3 tb White vinegar
• 1/2 ea Garlic cloves pressed
• 10 tb Olive oil
• 1 ea Canned tomatillo mashed Salt & pepper
• 1 ea Scotch bonnet

Instructions:

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

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