This is all to this beautiful black bean, fennel and red cabbage salad! A three main ingredients salad and I confess there is no need for much extra.
I’m such a fan for crazy, wild salads innovation and when I get to finding a winning recipe I just stick with it. Whether it’s a meal, a salad or a desert it just has to be right. Right from all the angles and perspectives (same thing I know but it sounds good ?)
Hearty salads are a all year round winners and beans, oh, beans…. just go so well together with almost anything really.
I just love ❤️ love ❤️ love ❤️ salads, I’m pretty sure you’ve gathered this by now and truthfully, there’s pretty much no end and no constraints to what combos you could make when it comes to a salads.
This salad is made with black beans, fennel and red cabbage with a very simple drizzle of chili balsamic vinegar is all you need in a light, yet nutritious salad to accompany a main… but I will tell you that I do have this salad just it as a dinner sometimes as it does suffice my needs and the always hungry me ? ?
All ingredients here are organic and I openly declare I’m a huge fan of organic produce. Needless to say that since I’ve started to buy mainly organic produce, I save quite a lot of money on food, we eat a lot better, we waste no food whatsoever and the food obviously tastes better.
Buy local produce. Not only that you know what you are eating but you also help the local farmers that really work so hard. I know there are people that contest and say no to organic for whatever reasons and believes but ultimately it’s everyone’s call and choice entirely. To me, it’s the real stuff ?
Let’s put this simple salad together then! ?
Organic black bean, fennel and red cabbage salad
- 400 g black beans (cooked)
- 1/2 medium red cabbage
- 1 bulb fennel
- few springs coriander (or parsley)
- 3-4 tbsp balsamic vinegar (chili)
- black pepper (to taste)
- salt (to taste)
- Wash and shred as fine as you can and fancy the red cabbage and place in a big bowl.
- If you don't cook the beans, wash and drain the canned ones.
- Shred the fennel, chop the parsley and add to the shredded red cabbage.
- Mix all and dress with some chili balsamic vinegar.