Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Gulf Bean Salad

List of Ingredients




1 cup Pigeon peas - soaked�
1 small Red onion - chopped
3 tbsp White vinegar
� ea Garlic cloves - pressed
10 tbsp Olive oil
1 Canned tomatillo - mashed�
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.

� - 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.

Makes 5 servings.