Pickled Green Banana Salad

Ingredients

• 7-10 green bananas 
• 2 red onions sliced thinly 
• 1 cup white vinegar 
•  4 cloves minced garlic 
• 13 olives *I prefer pimento stuffed manzanilla olives
• 10 to 12 whole black pepper corns 
• 3-4 bay leaves 
• 3 cups extra virgin olive oil 
• 2 cups of water
• 1-2 red bell peppers
• salt & pepper to taste

Directions

1. Start by cutting off the ends of the banana stem and making a cut along the outside curves of the banana skin. DONT REMOVE THE SKIN!
2. Place bananas in boiling salt water and boil them for 15-20 minutes on medium heat. Make sure to check on the bananas, if boiled for too long they become soggy. 
3. While the bananas are cooking, Sauté the sliced onions in olive oil.
4. Once fragrant, add the water, vinegar, olives, pepper corns, garlic and sliced bell pepper. Reduce the heat to low and cook for approximately 30 minutes.
5. When the bananas are done, peel the skin off and cut each banana in 1 inch rounds.
6. Once done cutting, place the bananas and the rest of the ingredients in a large bowl to cool off. 

*Pro Tips: This salad only gets better the longer it cools in the fridge. I recommend making it the night or a few hours before eating it.