Recipe for Bean and Cashew Nut Salad

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Yield:

Ingredients:

Amount	Ingredient
1 cup	Dried lima beans soaked overnight OR...
30 oz	-canned lima beans
1 cup	Blackeye peas freshly cooked or canned
2 x	Celery sticks finely chopped
1 sm	Red sweet pepper seeded and finely chopped
2 tbl	Roasted cashew nuts (Or more to taste)
2 x	Green onions, chopped
1 tbl	Tomato sauce, (ketchup)
1 x	Garlic clove, crushed
	Salt and pepper, to taste
1/4 tsp	Cumin or jeera, ground
3 tbl	Balsamic or wine vinegar

Instructions:

Instructions: 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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