* Exported from MasterCook *
Bean and Cashew Nut Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Beans
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/4 ts Cumin or jeera, ground
3 tb Balsamic or wine vinegar
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
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