Recipe courtesy of Bal Arneson
Episode: Indian Lunch Bag
Coconut Bean Salad
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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.

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

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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