Sprouted Mung Bean Salad

Sprouted Mung Bean Salad
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 21.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.4 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Sprouted Mung Bean Salad calories by ingredient

Number of Servings: 8


    3 cups sprouted mung beans (1 cup dry)---see below
    1/2 cup diced ripe tomato
    1/2 cup diced red onion
    3 tbsp. lime juice
    Light Agave Nectar to taste (about 1/2 tbsp?)
    Sea salt to taste
    pepper to taste


To sprout beans: (need to do about 2 days before)
Rinse beans. Line a dish (rectangular glass baking pan works well) with paper towel (make sure it is white...ink will run). Spread beans in dish and cover with more paper towels. Add enough water to moisten towels....but not so much that beans are sitting in water. Set aside. Beans take about 2 days to sprout---adding water as needed to keep towel moist. After sprouting, gently rinse beans and sift through to find any that have not sprouted (they will be little, hard, and a danger to teeth!!)

For Salad:
Mix sprouted beans, diced tomatoes, and diced onions. Pour lime juice over, add sea salt and pepper (more can be added after, if needed) and mix. Add Agave to taste (I just drizzle a swirl over the top of everything) and mix again. Cover and chill until serving. (After chilling, I often taste and add salt, pepper, agave, as needed).

Best if served within a few hours of making---will still taste good longer, but tomatoes will get mushy.....

Serving Size: 8 servings (about 1/2 cup)