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  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

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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