Seroendeng Black Bean Salad

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

Black Bean Salad, SeroendengSeroendeng is a popular Indonesian condiment made from peanuts, coconut, shallots, lemongrass and other delicious flavors. Its added to all types of foods from salads to rice and noodles. I had some in my refrigerator that’s been hanging out there for a few months, so I decided to incorporate it into this black bean salad. That, along with the pineapple, adds some tropical flavors into a typical black bean salad. This salad is a great combination of flavors – a little spicy, a little sweet, a little salty…but nothing overpowering.

Since Seroendeng isn’t a common supermarket item here, as it is in Indonesia or the Netherlands, first you have to make the Seroendeng. Hop over here to get my recipe for it.

Seroendeng Black Bean Salad

Prep Time: 15 minutes
Yield: Serves 6

Ingredients:

  • 2 stalks thinly sliced celery
  • 1 peeled and grated kohlrabi (o radish)
  • 2 cups pineapple, peeled, cored and chopped small (about 1/2 pineapple)
  • 1 15.5 oz. can black beans, rinsed and drained
  • 1 15.25 oz. can corn, drained
  • 2 thinly sliced scallions
  • 2 tablespoons finely chopped mint
  • 1/2 cup seroendeng
  • 1 tablespoon olive oil
  • 1/2 teaspoon Sambal Olek (or Sriracha)
  • 1/4 teaspoon salt

Combine all ingredients in a large bowl. Mix until thoroughly combined.

Seroendeng -edit

…a healthy salad that’s full of flavor…

Black Bean Pineapple Salad -edit

Black Bean Salad, Seroendeng
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Seroendeng Black Bean Salad

Prep Time15 mins

Ingredients

  • 2 stalks thinly sliced celery
  • 1 peeled and grated kohlrabi o radish
  • 2 cups pineapple peeled, cored and chopped small (about 1/2 pineapple)
  • 1 15.5 oz. can black beans rinsed and drained
  • 1 15.25 oz. can corn drained
  • 2 thinly sliced scallions
  • 2 tablespoons finely chopped mint
  • 1/2 cup seroendeng
  • 1 tablespoon olive oil
  • 1/2 teaspoon Sambal Olek or Sriracha
  • 1/4 teaspoon salt

Instructions

  • Combine all ingredients in a large bowl. Mix until thoroughly combined.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Sakkarai Bulgur Pongal - Indian Bulgur Dessert

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.