Bean And Cashew Nut Salad

A sensible or reasonable spirit (Tit. 2:2) is a by-product of years of walking with the Lord. I’m thankful for the older sensible men in my life who have helped me see events and people through the eyes of God. Men who know the wise and controlled way to respond to a situation. Men of reason. Men of discernment. Men led by the Spirit and not their fleshly impulses. They are men that realize that they do not always have the answers and that every situation is not “black and white.” They are sensible.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegan	Pulses, Salads, Vegan	6	Servings

INGREDIENTS

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		Red sweet pepper
		seeded and finely chopped
2	T	Roasted cashew nuts
		Or more to taste
2		Green onions, chopped
1	T	Tomato sauce, ketchup
1		Garlic clove, crushed
		Salt and pepper, to taste
1/4	t	Cumin or jeera, ground
3	T	Balsamic or wine vinegar
6	T	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.  Source: Caribbean
and African Cooking, by Rosamund Grant Typed for  you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 342 Calories From Fat: 137 Total Fat: 15.5g Cholesterol: 0mg Sodium: 197mg Potassium: 703.7mg Carbohydrates: 40.2g Fiber: 11.7g Sugar: 3.7g Protein: 11.9g