Recipe: Almond Coconut Trail Herb Salad

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INGREDIENTS

2 ALMOND COCONUT TRAIL SNACK PACKS (CONTENTS)

APPROX. 2 CUPS PRE-COOKED/CANNED KIDNEY BEANS

4 BUNCHES OF FRESH CILANTRO (WITH STEMS)

1 MEDIUM CARROT (PEELED & GRATED)

2 TBSP MAPLE SYRUP

1 TBSP RAW APPLE CIDER VINEGAR

1 TBSP EXTRA VIRGIN COCONUT OIL

INSTRUCTIONS

  • RINSE AND DRAIN KIDNEY BEANS.

  • ADD EXTRA VIRGIN COCONUT OIL TO A SAUCE PAN AND EVENLY RE-HEAT KIDNEY BEANS ON MEDIUM HEAT.

  • REMOVE FROM STOVE TOP AFTER THE BEANS HAVE BEEN RE-HEATED.

  • POUR AND STIR IN THE MAPLE SYRUP & RAW APPLE VINEGAR, GENTLY COATING THE BEANS WHILE STILL WARM.

  • RINSE AND DRAIN THE CILANTRO AND ROUGHLY CHOP OR TEAR BUNCHES (STEMS INCLUDED), ONLY DISCARDING THE ENDS OF EACH BUNCH CLOSEST TO THE ROOT/STEM BASE.

  • TO ASSEMBLE SALAD, PLACE A SPOONFUL OF THE WARM BEAN MIXTURE AT THE BOTTOM OF EACH BOWL FOLLOWED BY A HANDFUL OF FRESHLY CHOPPED CILANTRO, A SPRINKLING OF A FEW BEANS, SOME GRATED CARROT THEN TOP WITH YOUR DESIRED AMOUNT OF ‘ALMOND COCONUT TRAIL’.

  • SERVES FOUR(4).

Melissa Punnett