Bean And Cashew Nut Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Dried lima beans, soaked overnight OR...
30 ounce: -canned lima beans,
1 cup: Blackeye peas, freshly cooked or canned
2: Celery sticks, finely chopped
1 small: Red sweet pepper, seeded and finely chopped
2 tbsp: Roasted cashew nuts, (Or more to taste)
2: Green onions, chopped
1 tbsp: Tomato sauce, ketchup
1: Garlic clove, crushed
Salt and pepper, to taste
1/4 tsp: Cumin or jeera, ground
3 tbsp: Balsamic or wine vinegar,
6 tbsp: Olive oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp