Jonas’ cauliflower and kidney bean salad

April 9, 2017

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.



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