Moong Sprout Salad | Sprouted Mung Bean Salad
With the New year come new hopes, new dreams and new resolutions or may be even renewed resolutions. Lose weight, get fit and/or eat healthy, usually make it to the top 5 on the Popular New Year’s Resolutions list. Are these on your list? I definitely have them on mine. I will try and share simple recipes of soups & salads, which I decide to incorporate in my diet, starting today.
I’m happy to share with you a simple “Sprouted Mung Bean Salad” and I’m also taking this bowl of goodness to Angie’s Fiesta Friday #50! To read more about the nutritional benefits of Mung Beans, Click HERE!
There is no fix recipe for this salad. Add anything & everything in the quantities you desire. This is how I like it!
1 1/2 cup Bean Sprouts (par boiled & cooled to room temperature)
1 Cucumber, Finely Chopped
2 medium Tomatoes, Finely Chopped
1 cup Corn Kernels (par boiled & cooled to room temperature)
Salt to Taste
Black Pepper, freshly ground- to Taste
Juice of 1 Lemon (or to taste)
1. In a large bowl, toss everything together and combine well. Add finely chopped onions and green chilies for some extra heat(optional).
2. For consumption at a later time, refrigerate the above mixture. The seasoning may be added, when ready to serve.
3. For immediate consumption, add salt, pepper & lemon juice, as required.
Serve as a starter,side or replace a meal with this, enjoy anyway!