Bean And Cashew Nut Salad

Ingredients

260 gr lima beans
950 gr lima beans
200 gr blackeye peas
2 celery sticks
1 sweet pepper
2 green onions
16 ml tomato sauce
1 gr cumin
50 gr balsamic
90 ml olive oil

Instructions

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.