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- 1/2 tsp ground cardamom
- 1/2 tsp ground cumin
- 1 tsp fennel seeds
- 180g cooked black beans (washed, rinsed and drained)
- 75g fresh coconut
- 2 spring onions,
- 5g fresh fenugreek leaves, finely
- 1 tbsp lime juice
- 2 tbsp olive oil
- 15ml white vinegar
How to make Coconut bean salad
1) Toss all the spices and vegetables together in a large bowl.
2) Dress with the lime juice, olive oil and vinegar. Serve chilled.
Cook's Note: You can substituteparsley for the fresh fenugreek.