Recipe Tagging |
Save Recipe |
Share This Page |
Bookmark This Page |
Amazon Shopping |
Flag |
RSS
Bean & Cashew Nut Salad Recipe
Serves: 6
Keywords: Pulses, Vegan, recipe, recipes, Bean & Cashew Nut Salad Recipe
Ingredients
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
¼
ts
Cumin or jeera, ground
3
tb
Balsamic or wine vinegar
6
tb
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