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.
Serves: 4; Calories: 147; Total Fat: 2 grams; Saturated Fat: 1.5 grams; Protein: 8 grams; Total carbohydrates: 25 grams; Sugar: 1 gram; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 9 milligrams
*Can be found at specialty Asian and Indian markets. You may substitute chopped fresh parsley for the fresh fenugreek in the salad.
Recipe courtesy of Bal Arneson