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

Organic black bean, fennel and red cabbage salad

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


  • 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.


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. ?