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.
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)
- Make the salad by combining the beans, coconut, corn, garlic, dill and dates in a big bowl.
- 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.
- 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.