How To make Bean and Cashew Nut Salad
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.
How To make Bean and Cashew Nut Salad's Videos
Cashew nut Salad at HOME || Chinese Salad Recipe || Homemade Easy Salad || Chicken Salad recipe
Easiest recipe of cashew nut salad is ready to make.
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Your Favorite Protein Salad Recipe
Ingredients:
2 small cucumber
½ red onion
8-10 cherry tomatoes
1 tbsp cooking oil
1 can cooked chickpeas
¼ tsp salt
¼ tsp red chili
½ tsp ginger
3 tbsp fresh coriander
2 green chilies
¼ tsp roasted cumin
¼ tsp chaat masala
¼ tsp black salt
2 tbsp lime juice
¼ tsp pepper
1 tsp cooking oil
Instructions:
1. Slice the cucumbers, red onion, and cherry tomatoes
2. Add cooking oil in a pan and add cooked chickpeas
3. Add salt to taste and red chili
4. Saute for 2-3 minute for medium high heat
5. Remove the chickpeas from heat and transfer to the bowl with cucumbers
6. Mix in fresh ginger, coriander, and green chilies
7. Add roasted cumin, black salt, cooking oil, lime juice and a pinch of salt and pepper to taste
8. Ready to enjoy!
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Pots and Pans:
9.5 Non-Stick Fry Pan :
Positano Wok 11:
Bologna Frying pan:
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*This video is not endorsed or sponsored by any if the products featured. All opinions are my own!*
For the Caesar Dressing (makes 3/4-1 cup):
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove
1/2 tablespoon vegan Worcestershire sauce
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste
Music:
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Ocean Drive by Miami Nights 1984