Coconut bean salad

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Ingredients

  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1 tsp fennel seeds
  • 180g cooked black beans (washed, rinsed and drained)
  • 75g grated fresh coconut
  • 2 spring onions, chopped
  • 5g fresh fenugreek leaves, finely chopped
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • 15ml white vinegar

Use imperial measurements

Method

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 substitute chopped parsley for the fresh fenugreek.

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