Bean & Cashew Nut Salad
Submitted by shenavall
Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
20 minThis isn’t your standard three-bean-salad-from-a-potluck situation.
Lima beans and black-eyed peas bring the heft, while dry-roasted cashews add a buttery crunch that elevates the whole bowl.
The dressing is where it gets interesting: cumin, garlic, balsamic vinegar, and olive oil come together in a punchy vinaigrette that ties everything into one satisfying bite.
Let it sit for an hour before serving so the beans soak up all that flavor.
Chef Tips
- Dry-roast the cashews in a hot skillet, shaking often. They go from golden to burnt in seconds, so stay close.
- Canned beans work just fine here. Drain and rinse them well to cut the sodium and remove that starchy liquid.
- This salad actually tastes better the next day after the flavors have had time to meld in the fridge overnight.
Ingredients
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.
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