Summer Sprouted Mung Bean Salad
Ingredients:
- 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.
Method:
- Combine olive oil, lemon juice and apple cider vinegar in a small bowl and whisk together.
- In a large bowl add mung bean sprouts, tomatoes, corn, cucumber and red onion stir to combine.
- 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,
- Chill in fridge for 15 minutes before serving.
Serving Size: serves 6-8