Recipe#3543

Title: Bean Salad

Virginie & George Elbart, "Down-Island Caribbean Cookery"

      Yield: 5 servings
 
      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, 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.