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I found this recipe for a hearty sprouts salad in a newspaper, and modified it to serve as a light lunch or dinner, accompanied by low-fat yogurt or fruit juice, if you like. It's incredibly easy to make. Use leftover boiled potatoes, and this becomes an almost no-cook recipe. Very satisfying (it takes a while to eat, though! Plenty of "munching") and crunchy, and wonderfully low
- Boil green bean (mung) sprouts for 2-3 minutes or till just cooked but still firm to bite.
- Refresh immediately in cold water, drain and place in a large bowl.
- Add the potatoes and tomatoes to the mung and mix carefully so as not to break the potatoes.
- Season with salt, chili powder and the lemon juice.
- Chill and serve.