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Bean And Cashew Nut Salad

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c Dried lima beans -- soaked overnight OR...

    2. 30 oz -canned lima beans

    3. 1 c Blackeye peas -- freshly cooked or canned

    4. 2 Celery sticks -- finely chopped

    5. 1 sm Red sweet pepper -- seeded and finely chopped

    6. 2 tb Roasted cashew nuts -- (Or more to taste)

    7. 2 Green onions; chopped

    8. 1 tb Tomato sauce (ketchup)

    9. 1 Garlic clove; crushed Salt and pepper; to taste

    10. 1/4 ts Cumin or jeera, ground

    11. 3 tb Balsamic or wine vinegar

    12. 6 tb Olive oil

    Instructions Jump to Ingredients ↑

    1. 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. Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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