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GANDULES AND CRANBERRY SALAD
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Prep Time
15
minutes
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