1 bag Bio-Bud mung beans (soaked for 4 hours then boiled like pasta for 8-10 minutes) and rinsed with cold water.
1 roasted sweet pepper (diced)
1 vidalia onion (diced)
⅓ cup hemp seeds hearts
⅓ cup feta cheese (crumbled)
toasted pumpkin seeds
1 scallion onion (chopped)
⅓ cup apple cider vinegar
⅔ cup olive oil
half lemon juiced
salt and ground pepper to taste
1
Combine mung beans, sweet pepper, onion, hemp seeds and feta cheese.
2
Make dressing by combining the apple cider vinegar, olive oil, lemon juice, salt and pepper. Drizzle over salad and toss.
3
Top with toasted pumpkin seeds, chopped parsely and scallion onion.
CategoryRecipes for Sprouted Mung Bean
Ingredients
1 bag Bio-Bud mung beans (soaked for 4 hours then boiled like pasta for 8-10 minutes) and rinsed with cold water.
1 roasted sweet pepper (diced)
1 vidalia onion (diced)
⅓ cup hemp seeds hearts
⅓ cup feta cheese (crumbled)
toasted pumpkin seeds
1 scallion onion (chopped)
⅓ cup apple cider vinegar
⅔ cup olive oil
half lemon juiced
salt and ground pepper to taste
Directions
1
Combine mung beans, sweet pepper, onion, hemp seeds and feta cheese.
2
Make dressing by combining the apple cider vinegar, olive oil, lemon juice, salt and pepper. Drizzle over salad and toss.
3
Top with toasted pumpkin seeds, chopped parsely and scallion onion.