Bean and Cashew Nut Salad

20 minutes Prep: 20 minutes

241 calories per serving view nutrition facts

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1	cup	lima beans	dried, soaked overnight, or 30 oz canned lima beans
1	cup	black-eyed peas	freshly cooked or canned
2	each	celery stalks	finely chopped
1	small	sweet red bell pepper	seeded and finely chopped
2	tablespoons	cashew nuts	roasted, or more to taste
2	each	scallions, spring or green onions	chopped
1	tablespoon	ketchup
1	each	garlic clove	crushed
1	x	salt and black pepper	to taste
1/4	teaspoon	cumin	ground
3	tablespoons	balsamic vinegar	or wine vinegar
6	tablespoons	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.

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Serving Size 108g

Amount per Serving

Calories 241 65% of calories from fat