---------- Recipe via Meal-Master (tm) v8.01

     Title: Bean Salad
Categories: Appetizers, Caribbean, Salads, Vegetables
     Yield: 5 servings

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