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Sprouted Mung Bean Salad
It is a well-known fact that the sprouted mung bean salad contains a huge amount of vitamins and microelements. Its beneficial properties are stored in complex forms that are unsuitable for consumption. When the beans swell and small sprouts appear, special enzymes are activated, which convert these forms into simpler ones that are more digestible.
Sprouting mung beans is not difficult at all, but if the sprouts do not appear within 12 hours, the beans should be discarded, as they have likely been treated with pesticides. The beans with sprouts from 5 to 15 millimeters have more beneficial properties. We have already described in detail how to sprout mung beans.
So, before preparing the mung bean salad, it needs to be sprouted. Then transfer the mung beans to a spacious bowl of water and rinse them thoroughly. During this process, some of the green husks will fall off on their own. The remaining beans need to be cleaned manually.
Preparation time: 15 minutes + 4 hours for soaking walnuts.
Caloric content: 361 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- sprouted mung beans - 140 g (originally 50 g dry);
- walnuts - 50 g;
- apple cider vinegar - 1 teaspoon;
- olive oil - 35 ml;
- fine salt - 0.5 teaspoon;
- parsley, salad leaves, dill - a few sprigs each.
Preparation
- Prepare the necessary ingredients for the sprouted mung bean salad.
- Soak the walnuts in water for 4 hours.
- Finely chop the greens.
- Chop the walnuts with a knife.
- Add them to the bowl with mung beans and greens. Add salt.
- Pour in the oil.
- Mix everything evenly.
- The sprouted mung bean salad is ready. The bean sprouts are crispy, yet not hard and taste like fresh young peas. A slight sourness creates a special flavor effect. It is best enjoyed in the morning or at lunch as a side dish or as an independent meal.
