Bean and cashew nut salad

6 servings

Ingredients

Quantity Ingredient
1 cup Dried lima beans soaked overnight OR... 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 tablespoons Roasted cashew nuts (Or more to taste)
2 Green onions; chopped
1 tablespoon Tomato sauce (ketchup)
1 Garlic clove; crushed
Salt and pepper; to taste
¼ teaspoon Cumin or jeera, ground
3 tablespoons Balsamic or wine vinegar
6 tablespoons 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

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