Lunch: Coconut Bean Salad

Ingredients

2 cups cooked black beans
2 green onions, chopped
1/4 cup grated fresh coconut
2 tablespoons fresh fenugreek leaves, finely chopped*
1 tablespoon fresh lime juice
1 teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
*Can be found at specialty Asian and Indian markets.

Instructions

Toss the black beans, green onions, coconut, fenugreek leaves, lime juice, fennel seeds, cumin, and cardamom together in a large bowl. Cover the bowl with plastic wrap and chill in the refrigerator until ready to serve. Serves: 4; Calories: 147; Total Fat: 2 grams; Saturated Fat: 1. 5 grams; Protein: 8 grams; Total carbohydrates: 25 grams; Sugar: 1 gram; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 9 milligrams
NotesYou may substitute chopped fresh parsley for the fresh fenugreek in the salad.

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