Try this Bean and Cashew Nut Salad recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 328 | ||
Calories from Fat: 223 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.2mg | 2 % | |
Potassium 446.9mg | 12 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 18.3g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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