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Red cabbage and black beans salad

This red cabbage and black beans salad is healthy, low-carb, vegan and gluten-free, so perfect for most diets. It’s quite filling so you can serve it as a plant-based meal in a tortilla wrap or pita bread - or on the side of grilled steak/pork chops. For a more zingy version, add a red chilli, de-seeded and chopped.  
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ red cabbage
  • 1 small red onion
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp cumin seeds
  • 1 Tbsp agave syrup
  • 1 tin black beans drained
  • Salt and pepper
  • 1 handful of wild rocket leaves

Method
 

  1. Thinly slice or shred the cabbage.
  2. Finely slice the onion.
  3. Put all in a big serving bowl. Drain the beans and add to the salad.
  4. Add the oil, cumin seeds, agave and vinegar, then season with salt and pepper. Taste it, and adjust the vinegar, agave and the seasoning. Let it rest for 30 minutes until serving.
  5. Just before serving, mix in the rocket leaves.