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    You are in: Home / Recipes / Sprouted Mung Bean Salad Recipe
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    Sprouted Mung Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sharon123's Note:

    From the show The Best of Food Trends, this recipe is courtesy of Sophia Wakefield, Harvest Bakery and Cafe, Jackson Hole, WY. A delish way to eat mung beans! And healthy too!

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    Units: US | Metric


    1. 1
      Toss all of the ingredients together in a large serving bowl.
    2. 2
      Serve immediately.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on January 04, 2011


      This is simplicity and deliciousness. I omitted cilantro (although I love that stuff) due to none on hand. Also, left out the garlic for husband's sake. Used an Indian curry powder - no paste. Went easy on the lemon juice. Love it!!! Yum!! Thanks for a great way to use up all our mung beans!!!

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    • on September 01, 2007


      I have always struggled to find a good use for the sprouted beans/seeds we get from our organic box scheme. They usually ended up on the compost heap. With this recipe, the variety oftastes add to the beans' texture. It certainly made them more interesting ! The idea of putting them on a few lettuces leaves is a very good one !

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    • on August 12, 2005


      i downsized this recipe for 2 people, basically i quartered it and used dashes of seasoning and juice from half a lemon, also used my home gown thai basil instead of cilantro. it was very refreshing in this summer heat, i served it over boston lettuce leaves.

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    Nutritional Facts for Sprouted Mung Bean Salad

    Serving Size: 1 (240 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 811.6
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 349.2 mg
    Total Carbohydrate 124.0 g
    Dietary Fiber 38.3 g
    Sugars 0.4 g
    Protein 52.9 g

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