Beans, corn and coconuts are a trio that often appear out together in Kenyan Githeri, in Brazilian Frejon, and in Nigerian street food. They are super complimentary to each other, and make for a fun and filling side dish that is very different to what’s usually on offer at party tables. Apart from being a feast for the eyes, this salad is packed with flavour and texture. It is filling without feeling heavy, and offers a wonderful new way to enjoy beans. I made this to go with all the wonderful fresh seafood which was caught fresh from the Indian Ocean in Diani.

 

Ingredients

For the salad:

800g (or 2 cans) boiled kidney beans

400g (or 2 cans) sweetcorn

2 coconuts grated

4 spring onions, chopped

5 dates, finely chopped

2 cloves garlic, minced

1 small bunch dill, chopped

 

For the dressing:

100ml olive oil

2 – 3 limes, juiced

1 tsp salt

½ tsp black pepper

1 tsp balsamic vinegar (optional)

1 tsp splash coconut water (optional)

 

Method

1. Make the salad by combining the beans, coconut, corn, garlic, dill and dates in a big bowl. 
2. To make the dressing, mix the olive oil, lime juice, salt, black pepper and coconut water in a bowl or jar. Drizzle over the salad and mix well.
3. Allow the salad to chill for an hour to allow the flavours to really develop before serving. 

 

This recipe is from Season 12 Episode 1 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.