Bean Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Pigeon peas, soaked
1 small: Red onion, chopped
3 tbsp: White vinegar,
1/2 each: Garlic cloves, pressed
10 tbsp: Olive oil,
1 each: Canned tomatillo, mashed
Salt & pepper,
1 each: Scotch bonnet, seeded &, pressed
Directions:
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
douevre 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"
Source from luhu.jp
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
douevre 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"
Source from luhu.jp