Ingredients for Beans Black Eyed Peas And Cashew Salad
- Lima Beans
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1 cup raw cashews, roughly chopped
- Green Onions
- 1/4 cup ketchup
- Garlic Powder
- Balsamic Vinegar
- 1/4 cup olive oil
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon black pepper
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How to Make Beans Black Eyed Peas And Cashew Salad
- Drain and rinse 1 (15-ounce) can of black eyed peas and 1 (15-ounce) can of cannellini beans.
- Dice 1 cup celery, 1/2 cup red bell pepper, and 1/2 cup red onion.
- In a large bowl, combine the drained beans, black eyed peas, diced celery, bell pepper, and red onion.
- Add 1 cup raw cashews (roughly chopped).
- In a separate smaller bowl, whisk together 1/4 cup ketchup, 2 cloves minced garlic, 2 tablespoons red wine vinegar, 1/2 teaspoon black pepper, and 1/4 cup olive oil.
- Pour the dressing over the bean and cashew mixture. Toss gently to coat.
- Cover and refrigerate for at least 1 hour (longer is better, up to 24 hours!). Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
20g
Fat
15g
Carbs
9g
