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Bean and Cashew Nut Salad

 

26

Yield

6

servings

Prep

20

min

Cook

?

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 24165% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 16% Vitamin C 36%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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