"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

African Salad Recipe

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This recipe for African Salad, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meredith DeVoe
Added: Saturday, September 27, 2008


1 medium cooked, diced potato
1 c. shredded cabbage
1-2 hard-boiled eggs, diced
1 small finely-diced carrot
1/2 c. diced, cooked green beans
1 small diced tatase pepper
1 diced green pepper
2-3 small diced tomatoes
1 small diced onion
1/2 c. fresh or frozen peas
1/2 c. cooked sweet corn kernels
1 c. cold beans
1/2 c. mayonnaise or salad cream
Salt to taste

Cook red or soldier beans. Boil one peeled medium potato. Cool beans and potato. Toss all ingredients together and serve chilled.

Note: The tatase is a mildly hot red pepper.

Personal Notes:
Personal Notes:
We were served this salad at a wedding and I went right home and wrote down the recipe the bride dictated to me. I am sure the ingredients vary greatly with availability, so feel free to add and subtract!




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