Three bean salad redux

Revamp your taste buds with our Three Bean Salad Redux featuring a blend of aromatic herbs, flavorful beans, and zesty dressing. A culinary delight!

Ingredients:

• 1/3 cup dried lentils du puy or yellow shasta lentils
• 1/3 cup dried mung beans
• 1/3 cup organic dried chick peas
• 4 strips of bacon
• 2 tablespoons apple cider vinegar
• 3 tablespoons reserved bacon drippings
• 1 teaspoon sugar
• 1 1/2 tablespoons flat leaf parsley, minced
• 1 tablespoon chives, minced
• 2 tablespoons red onion, minced
• 2 hard boiled eggs peeled and pushed through a strainer(set over a bowl) with a spatula
• salt and fresh ground pepper
• butter leaf lettuce leaves, rinsed and dried

Instructions:

1. Place each bean into its own 1 quart jar. Fill the jar halfway with hot water. Position the jars in the back of the sink and allow them to steep for 4 to 6 hours.
2. After the soaking time is up, place a strainer upside down over the jar. Press it gently against the jar to drain out the soaking liquid from each bean.
3. Every 2 to 4 hours, rinse the beans and drain them using the same method. You don't need to wake up in the middle of the night to do this. In the morning, check for the distinct white sprout of a germinated bean. If there is a sprout, they are ready. If not, continue rinsing and draining until sprouts appear.
4. Place the bacon on a baking sheet lined with parchment paper and bake it in a preheated 400°F oven for 12 to 16 minutes or until it turns crispy. Remove the tray and tilt it onto a sauté pan or another heat-resistant item to drain the grease from the bacon to one side. Allow the bacon and grease to cool.
5. Dice the bacon into small pieces.
6. Mix the cider vinegar with the sugar and add in 5 or 6 twists of black pepper. Transfer 3 tablespoons of bacon grease to a bowl. Combine it with the cider mixture and whisk until blended.
7. Mix the sprouted beans with the bacon pieces, red onion, and herbs. Season with a generous pinch of salt or more. Add the dressing and sprinkle with the mimosa eggs. Serve on top of butter lettuce leaves if preferred.

Summary:

• Calories: 1514 kcal
• Fat: 97 g
• Protein: 62 g
• Carbs: 99 g
• Potassium: 1860 mg
• Magnesium: 210 mg