Jamaican Three Bean Salad

Ingredients

• ¼ cup olive oil, plus more for the pan
• 1 bunch scallions, trimmed
• 3 Tbsp (45 ml) apple cider vinegar
• 2 Tbsp (30 ml) lime juice (from about 2 limes)
• 1 Tbsp (15 ml) honey
• 1 tsp grated peeled fresh ginger
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• ¼ tsp ground allspice
• 1 (425 g) can black-eyed peas, drained and rinsed
• 1 (425 g) can yellow pigeon peas, drained and rinsed
• 1 (425 g) can kidney beans, drained and rinsed
• 1 cup diced red bell pepper (100 g, from about ½ large pepper)
• 1 cup (100 g) from about ½ large pepper diced yellow bell pepper
• ½ Scotch bonnet chile, seeded and minced
• 1 cup (110 g) diced cucumber
• 3 fresh culantro leaves, minced, or substitute with its cousin, cilantro, about 1/2 cup, finely chopped
• 1 tsp fine kosher salt
• ½ tsp freshly ground pepper
• Step 2 In a bowl, add the vinegar, lime juice, honey, ginger, mustard, garlic, and allspice. Slowly whisk in the oil and set the dressing aside.