This simple cauliflower and kidney bean salad has an unexpected ingredient – curry paste. It can be made ahead of time and refrigerated.
- 1 Cup of cauliflower florets, cut into very small florets
- 1 Cup red kidney beans, cooked
- 1/4 Cup Spanish onion (or other mild variety), chopped finely
- 1/2 Cup coconut cream
- Curry paste, to your liking
Combine the cauliflower, beans, and onion in a bowl.
Add curry paste to the coconut cream – more if you like spice, less if you don’t.
Pour the coconut cream mixture over the bean mixture and stir to mix.
Tip: to lessen the bite of the onion, soak for 10 minutes in cold water before adding to the salad.