Indian · Lunch
Sprouted Bean Salad
Sprouted mung beans are tossed raw with cucumber, tomato, onion, and a light lemon-cumin dressing, finished with cilantro and chaat masala. This no-cook Indian salad delivers protein-dense crunch with minimal added fat, served chilled as a fresh, palate-cleansing light meal.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
261Calories
18.2gProtein
4.6gFat
43.2gCarbs
11.5gSugar
12.7gFiber
214mgSodium
0mgChol
0.6gSat Fat
723mgPotassium
90mgCalcium
3.6mgIron
0mcgVitamin B12
24mgVitamin C
Goes well with
Indian Pale Ale
local
Masala Chaach
international
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse the sprouted mung beans in a colander under cold running water for 30 seconds and shake dry.
2
Toast the cumin in a small dry skillet over medium-low heat for 45 seconds, shaking often, until the seeds darken and smell nutty, then lightly crush.
3
Combine the sprouted mung beans, cucumber, tomato, and red onion in a mixing bowl, then drizzle with lemon juice and olive oil.
4
Sprinkle in the toasted cumin, chili powder, chaat masala, and salt, tossing until evenly coated.
5
Plate
Transfer to a plate, scatter cilantro on top, and serve immediately while vegetables remain crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz406g sprouted mung beans
- 2/3 cup100g cucumber
- 1/2 cup80g tomato
- 4 tbsp40g red onion
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp chaat masala
- 2 tbsp8g cilantro
- 1 tsp1 tsp olive oil
- a pinch of salt
