Categories: Salads, Vegetarian, Beans 
      Yield: 6 servings 
  
      1 c  Dried lima beans                    2 tb Roasted cashew nuts 
           -- soaked overnight  OR...               -- (Or more to taste) 
     30 oz -canned lima beans                  2    Green onions; chopped 
      1 c  Blackeye peas                       1 tb Tomato sauce (ketchup) 
           -- freshly cooked or canned         1    Garlic clove; crushed 
      2    Celery sticks                            Salt and pepper; to taste 
           -- finely chopped                 1/4 ts Cumin or jeera, ground 
      1 sm Red sweet pepper                    3 tb Balsamic or wine vinegar 
           -- seeded and finely chopped        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. 
   
  Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by 
  Karen Mintzias