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Broccoli, Fennel And Black Eyed Bean Salad

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Broccoli, Fennel And Black Eyed Bean Salad

Some salads are so unique you either love them or hate them. This interesting salad is one of those. If you like it you will really LOVE it but with such an exciting and different ingredient combination, there is little room for indifference.

This recipe is inspired by the wonderful chefs at the Buddhist Retreat in Ixopo. If you are into incredible vegetarian wholefood cooking and enjoy some peace and quiet then this is a perfect weekend getaway! Worth the drive out into the countryside! One of our favourite getaways.

The Ultimate Flavour And Nutrient Explosion

Broccoli, like most of your dark leafy green veg, is high in iron and the protein and the wide range of vitamin levels are worth noting too. It is one of those foods that makes you instantly feel full of self-care and good health as you eat it! Combine that with the high protein and fiber content of your black eyed beans and you have a highly nutritious meal.

But what about the fennel?

We often see recipes calling for fennel leaves but seldom for fennel bulbs. In case you are not familiar with fennel bulbs and want to substitute it, there is NO substitute for a plant that looks like an onion once chopped but gives a strong liquorice flavour! Yes, liquorice flavoured crunchy onion is the best way to describe it. If a recipe requires it, it is likely a significant part of the final taste of the meal. A substitute ingredient will result in a very different meal so rather wait until you can get hold of some fennel bulb before trying a recipe that requires it. It will be worth the wait!

Here's How You Make This Interesting Salad


  • 1 cup black eyed beans
  • 300g broccoli florets
  • 1/2 red onion, finely chopped
  • 1 bulb fennel, sliced
  • Salt and pepper to taste
  • 1/2 cup fresh corn kernels (optional)
  • Roasted sesame seeds (optional)

Vinaigrette Dressing:

  • 1/2 cup olive oil
  • 1-2 cloves garlic, mashed
  • Juice of 1 lemon
  • 2 tbsp fennel leaves, finely chopped
  • Salt and pepper to taste


  1. Soak beans for at least 1 hour prior to cooking (preferably overnight) to reduce cooking time.
  2. Boil beans for 10 minutes. Reduce heat and allow to simmer until cooked. Drain.
  3. Combine all vinaigrette ingredients and leave to settle.
  4. Blanch the broccoli and rinse in cold water. Drain well.
  5. Combine all salad ingredients and toss well with dressing.
  6. Season with salt and pepper and serve.

If you liked this recipe be sure to check out our other wholefood salad recipes.