Summer Sprouted Mung Bean Salad


  • 2 cups mung bean sprouts
  • 1 punnet cherry tomatoes
  • 2 corn cobs, cooked and kernals cut from cob
  • 1 cucumber cut into triangles
  • 1/2 red onion diced
  • 1 large avocado
  • salt & pepper to taste
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp apple cider vinegar

1 cup mung bean seeds need to be soaked for 12 hours and then sprout for two days before you make recipe. 


  1. Combine olive oil, lemon juice and apple cider vinegar in a small bowl and whisk together. 
  2. In a large bowl add mung bean sprouts, tomatoes, corn, cucumber and red onion stir to combine. 
  3. Then add avocado, top with dressing, season with salt and pepper. Making sure to stir gently to coat with dressing. Being carful not to break up the avocado,
  4. Chill in fridge for 15 minutes before serving. 

Serving Size: serves 6-8