This recipe requires a little kitchen gardening experiment.
But please don't let that stop you.
Even if you've sadly killed every house plant you've ever owned: YOU CAN SPROUT!
You don't even need dirt - just a glass jar, some cheesecloth (or even an old nylon stocking), and a rubber band.
Your thumb is green enough to not mess this one up. I promise.
To read about why I am a huge fan of sprouting, click here.
Mung Bean Sprout Summer Salad
While this salad could be made with any number of sprouted legumes or seeds, I've chosen mung beans and fenugreek seeds. I love the tender crispness from the mung beans and delicate maple flavor from the fenugreek seeds. Fenugreek seeds are used as a spice in Indian cooking and are rich in vitamins and minerals, help to lower LDL cholesterol, and can aid in regulating blood sugar levels. Tossed with some cherry tomatoes, cucumber, and parsley the sprouts are simply satisfying on a hot August day.
Makes 4-6 servings
½ cup dried mung beans, sorted and rinsed
1 tablespoon fenugreek seeds, rinsed
1 English cucumber, chopped (peel the skin if not-organic)
2 cups cherry tomatoes, halved
Extra-large handful parsley, chopped
Extra virgin olive oil
Fresh ground pepper
- Place the mung beans and fenugreek seeds in a clean glass quart jar. Fill the jar with water (leaving a bit of room at the top) and cover ith a sprouting lid or cheesecloth fastened with a heavy rubber band. Soak, unrefrigerated, overnight.
- The next morning, drain and rinse seeds with fresh water. Drain well once again before inverting the jar so that the water can continue to drain out through the lid. Put your jar in a bowl to avoid a puddle. You may have to get slightly inventive with how you prop up your jar so that it’s at an angle. Water and drain the sprouts 2-3 times a day until they grow a little tail about 1/2 - 1 inch long.
- When they are sprouted to your liking, combine the mung bean and fenugreek seed sprouts with the cucumber, cherry tomatoes, and parsley. Dress with olive oil, balsamic vinegar, salt, and pepper to taste - or toss with any other dressing you feel like.
- Serve alone or as part of a larger salad. I added mine to some baby arugula along with avocado andwalnuts for a refreshing light lunch.