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Sprouted Mung Bean Salad (Moong Salaad)

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“This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.”
READY IN:
12mins
YIELD:
4 significantly sized servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
  2. Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
  3. Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.

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