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Organic black bean, fennel and red cabbage salad
A simple yet delightful black beans, fennel and red cabbage salad, healthy main or side dish, gluten-free, low-carb, a true delight to try out any time with your family or friends. Blissful!
Course
Appetizer, Lunch, Salad, Side Dish
Cuisine
Mediterranean
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
193
kcal
Author
Ramona Sebastian
Equipment
chopping board
knife
Ingredients
400
g
black beans
(cooked)
½
medium
red cabbage
1
bulb
fennel
few
sprigs
coriander
(or parsley)
3-4
tablespoon
balsamic vinegar
(chilli balsamic) optional
black pepper
(to taste)
salt
(to taste)
Metric
-
US Imperial
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 chilli balsamic vinegar.
Notes
Nutrition
Calories:
193
kcal
|
Carbohydrates:
38
g
|
Protein:
11
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
62
mg
|
Potassium:
865
mg
|
Fiber:
13
g
|
Sugar:
6
g
|
Vitamin A:
1249
IU
|
Vitamin C:
67
mg
|
Calcium:
106
mg
|
Iron:
3
mg