Lima Bean And Toasted Cashew Salad

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Lima Bean And Toasted Cashew Salad

 

1 cup Dried lima beans, soaked overnight, cooked and

drained (or a pound bag of the frozen thawed)

1 cup Blackeyed peas, freshly cooked or canned

1 Celery rib, finely chopped

3 Finely julienned chiles, your choice (optional)

1 Red bell pepper, seeded and finely chopped

1/2 cup Roasted cashews, or to taste

2 Green onions, chopped or finely juienned

1Tb Tomato sauce or ketchup

1 Garlic clove; crushed

Salt and pepper; to taste

1/4 ts Cumin, ground

3 Tb Balsamic or wine vinegar

6 Tb Olive oil, pref. a good fruity extra-virgin type

 

In a large bowl, mix the drained beans with the celery

and bell pepper.

Toast the cashew nuts in a dry skillet until browned.

Put on plate and allow to cool.

 

When cool, toss in with the beans and green onions.

Mix the tomato sauce,

garlic, salt, pepper, cumin, vinegar and olive

oil well. Pour over the salad and mix well. Chill and serve.

 

 

 

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