Bean & Cashew Nut Salad
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 peppers
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 cloves
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | teaspoon |
cumin
ground |
|
| 3 | tablespoons |
balsamic vinegar
or wine vinegar |
|
| 6 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lima beans
dried, soaked overnight, or 30 oz canned lima beans |
|
| 237 | ml |
black-eyed peas
freshly cooked or canned |
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | small |
sweet red bell peppers
seeded and finely chopped |
|
| 3E+1 | ml |
cashew nuts
roasted, or more to taste |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
ketchup
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
cumin
ground |
|
| 45 | ml |
balsamic vinegar
or wine vinegar |
|
| 9E+1 | ml |
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.
