1 cup dried lima beans - soaked overnight, or... canned lim
1 cup blackeye peas - freshly cooked or c, anned
2 celery sticks - finely chopped
1 small red sweet pepper - seeded and finel, y chopped
2 tbsp roasted cashew nuts - (or more to t, aste)
2 green onions, chopped
1 tbsp tomato sauce (ketchup)
1 garlic clove, crushed
1 salt and pepper, to taste
1/4 tsp cumin or jeera, ground
3 tbsp balsamic or wine vinegar
6 tbsp 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.
Servings: 6 servings
Bean & Cashew Nut Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Nut; Salad
The History of Recipes
Experts have tracked the existance of recipes way back into ancient history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, generally, these early cook books were just simple pictorial instructions for food preparation.
Closer to modern times, we have a couple of recipe books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but rather accounts of the types of meals on the tables of the rich people of the period. By the arrival of the 1900s, recipe books were highly popular mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Bean & Cashew Nut Salad recipe.
