Mung Bean Sprout Salad

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A savory, healthful, easy to make breakfast salad, eaten in rural India.

Preparation time: 12 hrs
Cooking time: 0

Serves: 4

Dietary guidance: v v 

Tags: salad · juice · tomato · cucumber · beans · lime · mung ·


1 cup whole mung beans
6-8 cups water
1 large cucumber, chopped into about 0.5 cm long cubes
2 medium roma tomatoes, chopped into about 0.5 cm long cubes
1/2 tsp paprika
1/2 tsp black pepper
1 tsp salt
1 tbsp lime juice (or to taste)
Cilantro for garnish


Wash and soak mung beans is 6-8 cups of water in a large plastic bowl with lid for 6 hrs. Leave the lid slightly open. Use a bowl larger than the volumes used to begin with as the beans expand to almost twice its initial volume.
Decant off the water, Cover the mouth of the Bowl with a paper towel/large thin piece of cloth, and secure in place with a string or rubber band
Turn upside down, remove remaining water, and leave overnight. The next morning, the beans would have sprouted. OR use a sprouter, if available.
Remove to a large glass/plastic bowl and add remaining ingredients and mix well.
Garnish with cilantro and enjoy!


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