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 any extra.
I’m such a fan for crazy, wild salads innovation and when I get to make a winning recipe I just stick with it. Whether it’s a meal, a salad or a dessert it just has to be right. Right from all the angles.
Black beans are a delightful source of protein and fibre, super nutritious and delicious. You can serve this red cabbage salad as a sides to pretty much anything you wish – not a soup or a dessert of course.
Fell free to add some feta cheese, some avocado, crushed and finely chopped garlic or some cooked chicken. I did try all of these on all different occasions and ate it as a main dish. It’s complete and an absolutely superb salad. ?
Hearty salads are an 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 salads.
How to make red cabbage salad?
This red cabbage salad is easy to make, it only contains a few super healthy ingredients like black beans, fennel and red cabbage with a very simple drizzle of chilli balsamic vinegar.
It involved a little chopping a drizzle and a little mixing and ta-daaa! It is all you really need in a light, yet nutritious salad to accompany a main.
All ingredients here are organic and I openly declare I’m a huge fan and advocate of organic produce. Needless to say that since I’ve started to buy mainly organic produce, I, paradoxically saved 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 work really hard. I know some dispute 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.
Organic is more expensive so you will think what you buy, end up eating less and better quality produce whether that’s meat or veg which will also result on you buy what you need with a no-waste result – and this is my prerogative.
How to serve red cabbage salad?
This recipe serves 4 people as a side and probably 2 as a main. Black beans – yes, a bit strange looking little things but so CUTE and packed with goodness! Think of adding some more to it as main such as feta cheese for a vegetarian option, meat, some chickpeas for variations.
I do have this salad just as a light main sometimes as it does feed my hunger and the ‘always hungry me’. If hungrier than usual I would add some feta cheese, or some shredded meat or an egg, oh, so delicious!
So, it can be served simply as a side to any dish really or a main.
Other salad recipes for lighter meals or a work lunch you may like:
- All seasons orzo, halloumi and olive salad
- Salmon AND crudités salad with coconut blossom nectar and umami salt vinaigrette
- Watermelon and feta salad
- Shredded roast chicken with pesto, crudités bits and orzo summer salad
Let’s put this simple salad together!
Organic black bean, fennel and red cabbage salad
- chopping board
- 400 g black beans (cooked)
- 1/2 medium red cabbage
- 1 bulb fennel
- few sprigs coriander (or parsley)
- 3-4 tbsp balsamic vinegar (chilli balsamic) optional
- 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 chilli balsamic vinegar.