Organic Black Bean, Fennel and Red Cabbage Salad
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.