Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Bean salad   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