Sprouted Mung Bean Salad Recipe

This Sprouted Mung Bean Salad is a delightful combination of crisp textures and bright flavors. Sprouted mung beans add a wonderful nutty quality and a satisfying crunch, while the chopped vegetables bring in freshness and a touch of sweetness. This salad is a great source of plant-based protein and fiber, making it a perfect addition to any meal.
Not only is this salad delicious, but it's also incredibly easy to make. Simply sprout your mung beans, chop up your favorite vegetables, and toss everything together with a light and flavorful dressing. In less than 30 minutes, you'll have a healthy and satisfying side dish that everyone will love.
This recipe is perfect for a quick and easy lunch, a refreshing side dish for a summer barbecue, or a healthy snack. Feel free to customize it to your liking by adding your favorite chopped herbs, spices, or even a dollop of plain yogurt for a creamy touch.

Ingredients

• 1 cup sprouted mung beans
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomato
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large bowl, combine the sprouted mung beans, cucumber, tomato, red onion, and cilantro.
2. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.
5. Tips:
6. For added flavor, you can roast the chopped vegetables before adding them to the salad.
7. If you don't have fresh herbs, you can substitute 1 teaspoon of dried cilantro.
8. This salad is best served fresh, but it will keep in the refrigerator for up to 24 hours.