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
We are able to track the history of written recipes far back into history, at least as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, these, ancient cook books were just very basic hieroglyphic instructions for meal preparation.
Moving our culinary historical trip onwards, we find some interesting books from the 1300s : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is served today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that period. When we get to the 20th century, cook books are greatly in demand due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Bean & Cashew Nut Salad recipe.
