A blue plate with scrumptious black beans, fennel and red cabbage salad, all organic.
Print

Organic black bean, fennel and red cabbage salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Ramona Sebastian

Ingredients

  • 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)

Instructions

  • 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.

Notes

This recipe serves 4 people as a side and probably 2 as a main. Black beans - yes, a bit strangely looking little things but so CUTE and packed with goodness!
A spoon brimming with black beans, fennel and red cabbage, 100% organic.
Those are super nutritious with a high content of protein and fiber. You can serve this salad as the sides to pretty much anything you wish apart from 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. ?