Prep 7 mins
Cook 3 mins
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
- 1 cup bean sprouts
- 1⁄2 cup potato, boiled,diced
- 1⁄2 cup red tomatoes, chopped
- 1⁄2 teaspoon chili powder
- 1 tablespoon lemon juice, freshly squeezed
- 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.
I used unpeeled baked potatoes and salsa in place of the tomatoes. This made a decent sized meal for one. It's not something I'd want to eat everyday but it's a good little to no cook meal and one I'll probably make a few more times while it's hot out.
Yes, it's munchy and crunchy, and yes, it's very healthy -- but not much else. This is not a recipe that I would make again, unless I was in a hurry and had some left-over potatoes and bean sprouts lying around.
WOW! Thank You, Anu. My dad, mom and me loved this so much! It was GREAT! Though it took some time to eat, we all enjoyed it so much for Zaar day. Thanks again!