Bean Salad
Ingredients
1 C. pigeon peas, soaked
1 small red onion, chopped
3 Tbsp. white vinegar
1/2 each garlic cloves, pressed
10 Tbsp. olive oil
1 each canned tomatillo, mashed
salt and pepper
1 each scotch bonnet, seeded and pressed
Cooking Instructions
Drain the soaked beans, cover with water, add some salt, bring to a boil and simmer until tender. Drain, rinse and 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)