Raw Bean Sprout Salad Recipe

Sprouts are an excellent source of enzymes and protein. They have very high levels of Vitamin A, D, C and E. They are a common ingredient in raw food diet and can be germinated easily at home. They are easy to digest and good for weight loss as during germination, proteins break down into separate amino acids and complex starches break down into simpler carbohydrates. Sprouts can be used in different ways in salads, soups and snacks.

1 cup mung beans
¼ cup black eyed beans
1 cup fresh pomegranate seeds
6 cherry tomatoes, sliced
2 tbsp lemon Juice
Salt and pepper to taste

1. Soak the beans for 10-12 hours in 3-4 cups of water separately (mung and black beans should be soaked separately as they take different time to germinate)
2. Transfer the beans to cotton/muslin cloth and tie its ends diagonally. Place this in a warm and dry place.
3. Keep them moist by running through 1 cup of water every 10-12 hours.
4. Depending on the weather, the germination process takes 1-2 days.
5. Once the beans have germinated, mix well with pomegranate, cherry tomatoes, lemon juice, salt and pepper.

• Any choice of beans can be taken, the germination time may differ depending on the bean and weather. Mung beans are the most commonly used bean for sprouting. Adzuki beans, lentils, alfalfa seeds, fenugreek seeds, and cabbage seeds are also fairly small and easy to work with.
• Sprouted beans can be kept in refrigerator for 3-4 days.

Serves: 2
Preparation Time: 10 Minutes

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