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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 Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated fresh coconut
- 2 spring onions, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 5g fresh fenugreek leaves, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 tbsp lime juice
- 2 tbsp olive oil
- 15ml white vinegar
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 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley for the fresh fenugreek.
