Bean and Cashew Nut Salad

• 1 cup lima beans dried, soaked overnight, or 30 oz canned lima beans
• 1 cup black-eyed peas freshly cooked or canned
• 2 each celery stalks finely chopped
• 1 small sweet red bell peppers seeded and finely chopped
• 2 tablespoons cashew nuts roasted, or more to taste
• 2 each scallions, spring or green onions chopped
• 1 tablespoon ketchup
• 1 each garlic cloves crushed
• 1 x salt and black pepper to taste
• 1/4 teaspoon cumin ground
• 3 tablespoons balsamic vinegar or wine vinegar
• 6 tablespoons olive oil

1. In a large bowl, mix the drained beans with the celery and sweet pepper.
2. Roast the cashew nuts, in a dry frying pan, until browned.
3. Put on paper towels and allow to cool.
4. When cool, toss into the beans with the green onions.
5. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well.
6. Pour over the beans and mix well.
7. Allow to stand for about an hour, before serving.

beans, blackeyed peas freshly, sweet red bell peppers, nuts, scallions, ketchup, garlic, salt, cumin ground, balsamic vinegar, olive oil

Taken from recipeland.com/recipe/v/bean-cashew-nut-salad-4430 (may not work)