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Mung Bean Sprouts and Spinach Salad | Lunch

This unique blend of greens with an Indian kick is as delicious as it is

healthy.




Ingredients


FOR THE SPROUTS:

½ cup whole mung beans

½ teaspoon turmeric

¼ teaspoon salt, or to taste, optional

FOR THE SALAD:

2 medium potatoes, skin on

½ cup finely chopped tomatoes

½ cup finely chopped spinach

¼ cup finely chopped avocado

¼ cup finely chopped cilantro

2 tablespoons finely chopped green onion

1 tablespoon lime juice

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon salt, or to taste


Instructions


TO SPROUT THE MUNG BEANS:

1. Soak the mung beans in 1 cup filtered water overnight. Spread a clean,

damp cloth in a large bowl. Drain the water from the beans and spread

them on the cloth. Fold the corners of the cloth over the beans to cover

them. Place the bowl in a cool place away from sunlight. Dampen the cloth

every 6 hours. The beans will sprout to about ½-centimeter sprouts in 12

hours.

2. Once the beans have sprouted, rinse them thoroughly in clean water. Boil

the sprouts in 2 cups of water with the turmeric and salt for 10 minutes, or

until the sprouts soften a little. Drain the sprouts and set them aside.

TO MAKE THE SALAD:

3. Cut the potatoes in half. Place in a medium saucepan and add enough water

to cover. Bring to a boil, reduce the heat to medium, and cook for about 10

minutes, or until tender when pierced with a fork. Drain the potatoes and

let them cool, then peel and cut into ½-inch cubes. Place the potatoes in a

large bowl and add the drained sprouts, tomatoes, spinach, avocado,

cilantro, green onion, lime juice, cayenne pepper, cumin, and salt. Mix well

and serve.



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