Mung Bean Salad

Ingredients

• ½ cup sprouted mung beans
• 1 red pepper
• 1 tomato
• ¼ cucumber
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• pinch of red chili powder
• ½ lemon or lime juiced

Preparation

1. rinse off your mung beans and place them in a container. fill the container with cool water, about double the amount of mung beans. the extra water will be soaked up by the beans. let them soak overnight and do not place them in the fridge.
2. drain the water in the morning and give them a quick rinse. some of the beans may have already sprouted. place the beans on a thin cotton cloth and wrap it tightly around the beans.
3. place the wrapped mung beans back into the container and cover with a breathable lid. if you don’t have a breathable lid, just partially cover the opening of the container to allow some air in. keep the beans in a warm and dark place until they have sprouted. this may take 1 or 2 days. when ready, rinse them off before eating.
4. wash all your salad ingredients thoroughly and chop them into small cubes. then add them to a large bowl. add in your sprouted mung beans too. to make the dressing, combine the salt, pepper, cumin and chilli powder together in a small bowl. then squeeze the lemon or lime juice into the mixture as well and mix. pour the salad dressing into the bowl with your ingredients and toss to evenly coat the vegetables.