Recipe for Bean And Cashew Nut Salad


1 cup dried lima beans - soaked overnight; or... canned lima beans
1 cup blackeye peas - freshly cooked or c; anned
2 celery sticks - finely chopped
1 small red sweet pepper - seeded and finel; y chopped
2 tablespoon roasted cashew nuts - (or more to t; aste)
2 green onions; chopped
1 tablespoon tomato sauce (ketchup)
1 garlic clove; crushed
1 salt and pepper; to taste
1/4 teaspoon cumin or jeera, ground
3 tablespoon balsamic or wine vinegar
6 tablespoon 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.

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