From the recipe collection
Ensaladang Kadyos
Tender kadyos pigeon peas tossed with tomato, onion, ginger, coconut, calamansi, and chili as a hearty Visayan bean salad.
- Prep time
- 20 min plus soaking
- Cook time
- 50 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain soaked kadyos and simmer in fresh water until tender but not split.
- Drain well and cool the beans until just warm.
- Whisk calamansi, vinegar, fish sauce, ginger, and chili.
- Combine kadyos, tomato, onion, and young coconut.
- Pour over half the dressing and fold gently.
- Taste the beans together with tomato, onion, coconut, and dressing; add the remaining dressing only if the salad still tastes flat.
- Rest refrigerated for 15 minutes, no longer, so tomatoes remain fresh.
- Serve cool as a side for grilled fish or pork.