🫙 From the Spice Rack
Bean and Cashew Nut Salad
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
maineasy
Ingredients6 items
Ingredients
- 1c dried lima beans
- 1c blackeye peas
- 1tb tomato sauce (ketchup)
- 1garlic clove; crushed
- 3tb balsamic or wine vinegar
- 6tb olive oil
Directions
- 1
1 c Dried lima beans -- soaked overnight OR.
- 2
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
- 3
chopped 1 tb Tomato sauce (ketchup) 1 Garlic clove
- 4
crushed Salt and pepper
- 5
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 a
- 6
Roast the cashew nuts, in a dry frying pan, until browned
- 7
Put on paper towels and allow to cool
- 8
When cool, toss into the beans with the green onions