Steps
1. Peel bananas and cook until tender. Cool and dice.
2. Peel the pejivalles and dice them (discard seeds).
3. Cook separate (bananas and pejivalles), cool and add salt, mayonnaise and dressing (same quantity for bananas and pejivalles). Drain olives and cut in 3. Drain green peas and add half of can to the bananas and other half to the pejivalles.
4. In a salad plate place in half the plate the bananas and other half the pejivalles arranging them with lettuce and topping them with tomato slices.
5. Preparation of mayonnaise:see subdish recipe
6. Preparation of dressing:see subdish recipe

Source
Compa?ia Bananera de Costa Rica, STARGARDTER, F. (ED), All you need is under the peel - green bananas recipes, Golfito