Do you even eat sprouts?
I recently fell in love with sprouted mung beans. Not only they are good for you, but they also have a nutty flavor and a very subtle crunchiness that is, kind of addictive.
This salad features sprouted beans, avocado, crunchy carrots, radishes, and peaches! The addition of a peach vinaigrette + diced peaches takes the freshness of this salad to level 100.
Since we are going to make our own sprouted beans, this is not a recipe you can make at the last time. It takes roughly 2 days for the mung beans to be ready. But, there is very minimal active time.
It starts by soaking the mung beans in water overnight, this will not only soften them, it will also make them easier to digest. The next day, your mung beans should have almost doubled in size, awesome! The next and final step is to rinse and drain them, and put them in a clean jar. Cover with a cheesecloth or kitchen towel and let sit at room temperature for 18-24 hours. It’s that easy!
After 24 hours, you should have sprouted beans that are soft and slightly crispy. They are now ready to use. What I love about sprouted beans is that the soaking + sprouting process makes the beans soft and chewy without having to cook them.
Now that our beans are ready it’s time to make the salad. Nothing complicated here, raw veggies and a peach vinaigrette.
The peach vinaigrette is sweet, salty and so fresh! It consists of a fresh peach, olive oil, lemon juice, maple syrup, and balsamic vinegar blended together until smooth. For a subtle kick I also added some sriracha, but that is up to you.
For the add-ins, I went with avocado for creaminess and healthy fats, raw carrots for some crunch, peach for sweetness AND freshness, and spinach. You could also add sautéed tofu or tempeh for a protein-packed salad.
No matter how hot your summer is, you will enjoy this salad. It’s flavorful, loaded with different textures, filling, and good for you!
Let me know in the comments if you try this recipe!
- 1/2 cup (100g) raw mung beans
- 1 cup (30g) packed baby spinach (or other greens)
- 1 avocado, diced
- 1 carrot, cut into matchsticks
- 1 peach (or two flat peaches), diced
- 3–4 radishes, sliced
- optional add-ins: sautéed tofu, tempeh, red cabbage, nuts
- 1 large peach (or two flat peaches)
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) lemon juice
- 2 tsp (10ml) maple syrup
- 1 tsp (5ml) balsamic vinegar
- 1/8 tsp salt
- 1/8 tsp sriracha (optional)
- Place the mung beans in a large jar or bowl and let it soak overnight, or for at least 8 hours. Make sure there is enough room as the beans will double in size.
- The next day, rinse the mung beans and place them in a jar. Cover with a clean kitchen towel or cheesecloth and let sit at room temperature for 24 hours. After about one day you should see small “tails”. You can now use them or let them sprout for one more day.
- To make the salad: to a large mixing bowl, add the sprouted mung beans, baby spinach, diced avocado, carrots, peach, and radishes.
- Prepare the peach vinaigrette by blending together the peach (pitted and peeled), olive oil, lemon juice, maple syrup, balsamic vinegar, and salt. You can use a blender or a small food processor.
- Pour the vinaigrette into the bowl and toss to combine. Chill in the refrigerator for at least 2 hours before serving.
- Leftovers will keep for up to 3 days in the refrigerator.
- Serving Size: 1
- Calories: 414
- Sugar: 16.4g
- Fat: 23.1g
- Carbohydrates: 45.8g
- Fiber: 13.8g
- Protein: 11.3g