Sprouted Bean Trio Salad Recipe

I celebrated my birthday this past weekend. It was wonderful! My actual birthday was on Wednesday, but I draw on the rule that says women get to celebrate for a week.

We had 35 beautiful friends over and served up a yummy taco bar put together by our dear friend Carrie Nave Manson, caterer extraordinaire. She and her husband Bill are owners of the beautiful Cielo Estate Winery and event location in Shingle Springs. Cielo means heaven in Italian.

Coincident with my party, the country club close by held an over-the-top outdoor wedding: Cinderella carriage drawn by two white horses, aisles adorned with white rose petals in fluer-de-lei pattern, and embellished wire dome where bride and groom took their vows in front of a blue organza-draped seating area. A fireworks display, rivaling any we had ever seen, topped off the evening. The finale presented its own finale as the eastern sky became a complete whiteout! Spectacular! Nice of them to make my birthday celebration so memorable.

Back down to earth. This week's recipe is bursting with flavor and nutrients. I used truRoots Sprouted Bean Trio purchased from Costco. Follow the directions on the package to rehydrate the sprouts then measure out two cups for the recipe. If you plan on sprouting your own beans, I've included a video to help you. Allow for three days to get your beans sprouted.

Sprouted Bean Trio Salad

From Chris Pedersen

Yield 4 servings

Category Salad

Cuisine Healthy, Vegan

Ingredients

4 Tbsp extra virgin olive oil

4 1/2 Tbsp balsamic vinegar

2 Tbsp fresh lemon juice

1/8 tsp ground cumin
2 C sprouted beans (adzuki, mung, green lentils)*

2/3 C chopped fresh cilantro,

1/3C diced cucumber,

3 Tbsp thinly sliced scallions,

salt & pepper to taste

Directions

1. Whisk oil, vinegar, lemon juice and cumin in small mixing bowl.

2. Combine beans and vegetables in large bowl.

3. Drizzle dressing over bean mixture and toss. Season with salt and pepper.

Notes: * Or use truRoots Sprouted Bean Trio and follow directions to rehydrate.

Have you ever grown bean sprouts? Leave a comment below.