Bean And Cashew Nut Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
BEAN AND CASHEW NUT SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981. Ingredients:
1 cup dried lima beans soaked overnight |
1 cup black-eyed peas freshly cooked |
2 celery sticks finely chopped |
1 small red sweet pepper seeded and finely chopped |
2 tablespoon roasted cashew nuts |
2 green onions chopped |
1 tablespoon tomato sauce |
1 garlic clove crushed |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/4 teaspoon ground cumin |
3 tablespoons balsamic vinegar |
6 tablespoon olive oil |
Directions:
1. In large bowl mix beans with celery and sweet pepper.
2. Roast cashew nuts in dry frying pan until browned then put on paper towels and allow to cool.
3. When cool toss into beans with the green onions.
4. Mix tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well.
5. Pour over the beans and mix well then allow to stand one hour before serving.
|
|