Title: Bean and cashew nut salad
 Categories: Salads, Legumes, Vegan
      Yield: 6 servings
 
      1 c  Dried lima beans
           -- soaked overnight  OR...
     30 oz -canned lima beans
      1 c  Blackeye peas
           -- freshly cooked or canned
      2    Celery sticks
           -- finely chopped
      1 sm Red sweet pepper
           -- seeded and finely chopped
      2 tb Roasted cashew nuts
           -- (Or more to taste)
      2    Green onions; chopped
      1 tb Tomato sauce (ketchup)
      1    Garlic clove; crushed
           Salt and pepper; to taste
    1/4 ts Cumin or jeera, ground
      3 tb Balsamic or wine vinegar
      6 tb Olive oil
 
  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.