Tammie’s Favorite Sprouted Bean Salad

For the dry bean mix. You can double or triple the amount to always mix ready.
1/2 cup dried beans, each:
Aduki
mung
brown lentils
green lentils
black lentils
chickpeas

Mix beans together and store in mason jar.

To prepare:
Put 1 cup of mixed beans in a container for sprouting.

Rinse the beans well to clean them, then cover with lots of water. They are going to swell up a lot!

Let them soak overnight, then drain the water and rinse in the morning. Set the jar upside down or at an angle in your dish drainer to allow any excess water to drain out.

Rinse and drain morning and night for 2-3 days, then start eating them! They will have started to sprout little tails. This means they are ready. Continue the rinsing and draining routine until the beans are gone. They will continue to grow.

To slow the growing rate if you find you are not eating them fast enough, the best method is to eat more sprouts! Or, you can put them in the fridge, but rinse and drain at least once per day.

Always have beans on hand. They make a great quick snack or salad.

To prepare my favorite salad, make sure the sprouts are freshly rinsed and moist, but not wet. This will help any spice/herb combinations stick to the sprouts without the use of oils. Put the sprouts on a bed of romaine or arugula. Top with your choice of chopped veggies, such as tomatoes, onions, cucumbers, avocados, whatever you like. I also like nutritional yeast on mine. It gives them a cheesy flavor. Get creative with your combinations!

Here are a few ideas to get you started:
Italian seasoning
Chinese 5 spice
diced cucumbers
diced peppers
diced onions
diced tomatoes
diced avocado
diced carrots
a few nuts or seeds
a squeeze of lemon juice

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