Sprouted Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 c. TruRoots Sprouted Bean Trio, dry3 c. Water1 Bay leaf1 tsp. ground cumin1/2 tsp. granulated garlic1/3 c. Olive oil1 medium red pepper, chopped coarse1 medium red pepper, chopped fine1/2 small onion, chopped fine1 can artichoke hearts (Reese brand is good), drained and chopped1 can kidney beans, rinsed and drained1/2 c. red wine vinegar1 Tbs. lemon juice3 Tbs. basil, chopped1 tsp. mustard seed
1. Combine first 5 ingredients and cook till desired doneness. Drain beans and remove bay leaf.
2. Combine oil and rough chopped pepper in a saucepan and cook till peppers are soft. Let cool a bit.
3. Puree pepper and oil mixture with vinegar
4. Combine all ingredients and mix till evenly distributed.
Serving Size: makes 16 .5 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user HMATTAX.
2. Combine oil and rough chopped pepper in a saucepan and cook till peppers are soft. Let cool a bit.
3. Puree pepper and oil mixture with vinegar
4. Combine all ingredients and mix till evenly distributed.
Serving Size: makes 16 .5 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user HMATTAX.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 76.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.9 g
- Protein: 3.8 g
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