Sprouted mung bean salad

Discover the savory delight of sprouted mung bean salad. Fresh ingredients and zesty vinaigrette combine for a burst of flavor in every bite.

Ingredients:

• 2/3 cup rehydrated whole mung beans
• 1/2 cup finely diced greenhouse cucumber
• 1/2 cup baby carrots, finely diced
• 1/4 cup scallions thinly sliced (whites only)
• 1 tablespoon fresh grated coconut (OR)
• 2 tablespoons diced tender coconut
• 1 small green chilli deseeded & minced
• 1--2 tablespoons finely chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. To easily get diced tender coconut: pour a large can of coconut water (such as goya or other brands) through a strainer & collect the small coconut pieces. Wash and dry these pieces before adding to the salad to get rid of any remaining sweetness.
2. Wash and soak whole mung beans in warm water until they plump up (~ 2 hrs). Drain the water and place the swollen beans on a damp paper towel. Cover them completely and let them sit overnight to sprout. Look for the split green skin revealing the small white sprouts. Remove any hard 'dead' beans.
3. In a mixing bowl, toss together the diced greenhouse cucumber, carrots, white scallions, coconut, cilantro & green chili until well combined.
4. Incorporate the sprouted mung beans into the salad (ensuring all excess water is completely drained!). Squeeze lime juice over the salad, adjusting to your taste preferences.
5. If you want to prepare the salad in advance, you can refrigerate it at this stage. Adding salt too early can draw moisture out of the vegetables, causing the salad to become watery.
6. Season the salad with the desired amount of salt just before serving, stir well & plate.

Summary:

• Calories: 602 kcal
• Fat: 7 g
• Protein: 36 g
• Carbs: 108 g
• Potassium: 2260 mg
• Magnesium: 296 mg