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Fresh Sprouted Mung Bean Salad

A crisp and refreshing salad made with protein-rich sprouted mung beans, fresh vegetables, and a bright lemon dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Sprouted Mung Bean Salad
  • 2 cups sprouted mung beans
  • 1 cup cucumber diced
  • 0.5 cup cherry tomatoes halved
  • 0.5 cup carrot grated
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp sesame seeds optional
Lemon Dressing
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp honey or maple syrup optional

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Rinse sprouted mung beans thoroughly and drain well.
  2. Dice cucumber, halve cherry tomatoes, grate carrot, and chop red onion.
  3. In a small bowl whisk together olive oil, lemon juice, salt, pepper, and honey.
  4. Add mung beans and chopped vegetables to a large bowl.
  5. Pour dressing over salad and toss gently to combine.
  6. Sprinkle cilantro and sesame seeds over the salad.
  7. Serve immediately for best flavor and crunch.

Notes

For extra flavor add chopped chili or roasted peanuts.