Coconut Bean Salad
Coconut Bean Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 132
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 17 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 7 grams
- Protein
- 7 grams
- Sugar
- 0 grams
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 132
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 17 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 7 grams
- Protein
- 7 grams
- Sugar
- 0 grams
- Total: 10 min
- Prep: 10 min
Ingredients
2 cups cooked black beans
2 green onions, chopped
1/4 cup grated fresh coconut
2 tablespoons fresh fenugreek leaves, finely chopped*
1 tablespoon fresh lime juice
1 teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
Directions
- Toss the black beans, green onions, coconut, fenugreek leaves, lime juice, fennel seeds, cumin, and cardamom together in a large bowl. Cover the bowl with plastic wrap and chill in the refrigerator until ready to serve.
Cook’s Note
*Can be found at specialty Asian and Indian markets. You may substitute chopped fresh parsley for the fresh fenugreek in the salad.
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