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    Gulf Bean Salad

    List of Ingredients




    1 cup Pigeon peas - soaked¹
    1 small Red onion - chopped
    3 tbsp White vinegar
    ½ ea Garlic cloves - pressed
    10 tbsp Olive oil
    1 Canned tomatillo - mashed²
    Salt & pepper
    1 Scotch bonnet - seeded & pressed



    Recipe



    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 and leave in the refrigerator for 1 to 2 days. Serve as part of an hors d'ouevre selection or as a salad with lettuce.

    ¹ - Substitute pigeon peas with chick peas, black-eyed peas, small white or red beans.
    ² - In place of the canned tomatillo, use a fresh one, boiled until tender & mashed.

    Makes 5 servings.

 

 

 


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