Sprouted Mung Bean Salad with Water Chestnuts And Toasted Almonds

You can use any sprouted bean mixture for this salad, but avoid the supermarket, water-logged giant sprouts intended for oriental, stir-fry dishes. These beans should be barely sprouted ( ¼ – ½ inch/6 mm-1.5 cm) at most. Assemble this salad just before serving, as the sprouts soften and become watery once exposed to heat or combined with other ingredients.

Preparation time (after assembling ingredients): 10 minutes

• Sprouted mung or aduki beans (made from 1 cup/195 g whole beans) – 2 cups

• Sliced water chestnuts – ¾ cup (180 ml)

• Yellow or red bell pepper (about 4 ounces/115 g), stemmed, seeded and diced – 1 small

• Celery – ½ cup (120 ml) chopped

• Olive or avocado oil – 2 table spoons (30 ml)

• Lemon juice – 1 table spoon (15 ml)

• Plain yogurt or a mixture and sour cream – 1/3 cup (80 ml)

• Herb of celery salt – ½ teaspoon (2 ml)

• Dry-roasted crushed cumin seeds – 1 teaspoon (5 ml)

• Cayenne pepper or paprika – ¼ teaspoon (1 ml)

• Sliced almonds – ¼ cup (30 g) toasted

• Tomatoes cut into flower garnishes – 6 smallPreparation
1. Combine the sprouts, water chestnuts, bell pepper and celery in a salad bowl. (if you want to remove the raw taste from the sprouts, steam them for 5-7 minutes first).
2. Combine the remaining ingredients (except the almonds and tomatoes) in a screw-top jar, cover and shake until creamy.
3. Just before serving, pour the dressing over the salad and gently toss.
4. Sprinkle with toasted almonds and garnish with tomato flowers.

Serves
6 Persons