Coconut bean salad
Recipe by:
Bal Arneson
-
10
4
Easy
- 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
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.
