Bean Salad
Author: Kitchens
  • 1 Cup pigeon peas, soaked
  • 1 small red onion, chopped
  • 3 Tablespoons white vinegar
  • 1/2 cloves garlic, pressed
  • 10 Tablespoons olive oil
  • canned tomatillos, mashed
  • salt and pepper
  • 1 Scotch Bonnet chile, seeded and pressed
  1. Drain the soaked beans, cover with water, add some salt, bring to a boil & simmer until tender. Drain, rinse & cool, covered, in the refrigerator.
  2. 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.
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