Bean and Cashew Nut Salad 1 c Dried lima beans - soaked overnight OR 30 oz -canned lima beans
1 c Blackeye peas - freshly cooked or canned
2 Celery sticks - finely chopped
1 sm Red sweet pepper - seeded and finely chopped
2 tb Roasted cashew nuts - (Or more to taste)
2 Green onions; chopped
1 tb Tomato sauce (ketchup)
1 Garlic clove; crushed
Salt and pepper; to taste
1/4 ts Cumin or jeera, ground
3 tb Balsamic or wine vinegar
6 tb Olive oil
In a large bowl, mix the drained beans with the celery and sweet
pepper. Roast the cashew nuts, in a dry frying pan, until browned.
Put on paper towels and allow to cool. When cool, toss into the beans
with the green onions. Mix the tomato sauce, garlic, salt, pepper,
cumin, vinegar and olive oil together well. Pour over the beans and
mix well. Allow to stand for about an hour, before serving.
Printer friendly version: Bean and Cashew Nut Salad Click Back to return here.
|