Holy cow is this salad great. No, it is more than great, it is BA-YUMMO! I wasn’t too sure about the black bean and coconut concoctions, but once that puppy had a chance to meld its flavors and I took that first bite, I had to eat more…and more. And post it right away. Problem was, it was extremely hot outside.
What does that matter? Well, if you haven’t noticed, ALL of the pictures I take, or my daughter takes are outside. Outside by our pool or on our deck. We love how the natural light showcases the dish. (Also, not one is photo-shopped or altered in any way – they are literally straight from shooting loaded on to my laptop and uploaded here.) Anyway, as I said, it was extremely hot outside today and I just couldn’t wait to take pictures of this dish. But I didn’t feel like suffocating in the heavy air only to start sweating, no wait, women glow.
So, here are my very first INDOOR pictures just for you because this couldn’t wait. Not too bad if I say so…
I came across this recipe from Spice Goddess and held on to it for quite a while. I had every intention of making this a year ago and honestly am wondering what the heck was wrong with me. Why did I wait that long? Seriously, this salad is that good – all the flavors blending and dancing on my tongue, I couldn’t stop eating it. My daughter told me I couldn’t eat anymore until I took photos!
I’m finding that I love cardamom. Yesterday, I made a batch of banana fritters (major “FAIL” but I will persevere!) and one of the ingredients was cardamom. It’s a spice that reminds me of warmth and Autumn. My favorite time of year. Well this salad also has cardamom and a zing of white wine vinegar along with the sweetness of the coconut. Wait, what? You don’t like coconut? Stop, just stop right there. Yes. Yes you do. You just don’t know it yet. At least try this salad and you will see it doesn’t taste like coconut, the coconut enhances this salad, perfectly.
So make yourself (or your family) this tasty salad and nod your head in agreement “I do like coconut…in this salad.”
- 1 can black beans, rinsed very well
- ½ cup shredded coconut
- ⅛ tsp. ground cumin
- ⅛ tsp. ground cardamom
- 2 Tbs. olive oil
- 1 Tbs. white wine vinegar
- 1 stalk green onion, sliced thin
- pinch each of fresh cracked black pepper and ground sea salt
- squeeze of lime juice
- parsley, chopped for garnish
- Place olive oil, vinegar, salt, pepper, cardamom and cumin in a bowl. Mix well.
- Add black beans and coconut, green onion and lime juice. Toss well.
- Garnish with chopped parsley.