Recipe by Anu
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
Top Review by Angela Curtis
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.
- 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
Directions See How It's Made
- 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.