Bean and cashew nut salad
Yield: 6 servings
Ingredients:
- 1 c Dried lima beans 2 tb Roasted cashew nuts -- soaked overnight OR... -- (Or more to taste)
- 30 oz -canned lima beans 2 Green onions; chopped
- 1 c Blackeye peas 1 tb Tomato sauce (ketchup) -- freshly cooked or canned 1 Garlic clove; crushed
- 2 Celery sticks Salt and pepper; to taste -- finely chopped 1/4 ts Cumin or jeera ground
- 1 sm Red sweet pepper 3 tb Balsamic or wine vinegar
Instructions:
-- seeded and finely chopped 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. Source: Caribbean and African Cooking by Rosamund Grant Typed for you by Karen Mintzias
