---------- 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
   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”