GANDULES AND BLUEBERRY SALAD

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Prep Time 15 minutes
Servings 8 Servings

Ingredients

  • 1 can 15 oz. Drained pigeon peas
  • 1 cup dried cranberries
  • ¼ cup fresh coriander
  • ¼ cup white onion (minced)
  • ¼ cup red bell pepper (minced)
  • 2 minced recao leaves
  • 2 tsp. crushed garlic
  • 1 tsp. fresh oregano
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp. cumin powder
  • salt to taste

Instructions 

  • In a salad bowl, add the pigeon peas and the rest of the ingredients and season to taste. Leave in the refrigerator until serving time.
  • Serve over cookies, tostaditas or nachos.
Course: Dressings and Salads

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