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.
*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