• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Bean Salad

  • Recipe Submitted by on

Category: Salads, Appetizers, Vegetables

 Ingredients List

  • 1 c Pigeon peas, soaked
  • 1 sm Red onion, chopped
  • 3 tb White vinegar
  • 1/2 Garlic cloves, pressed
  • 10 tb Olive oil
  • 1 Canned tomatillo, mashed
  • 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

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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