Thanks to Barbara, a Food for Life participant, for sharing this tasty, healthy salad at our program's Pot Luck celebration!
- 2 cups unsprouted mung beans (makes about 5-6 cups when sprouted)
- 1/2 cup celery, minced
- 1 bunch scallions, chopped
- 1 red pepper, chopped
- Juice of 1 lemon
- 2 T olive oil
- 1 -2 T fermented soy sauce (Tamari low sodium is a good brand)
- pinch of cayenne pepper
Mix all ingredients and marinate for at least 1 hour.
Sprouting mung beans: Soak beans in water for 8 hours; drain in fine strainer in sink, rinse 3-4 times daily. They will be ready in about 2-3 days.