Sprouted Mung Bean Greek Salad

Sprouted Mung Bean Greek Salad

Serves 4

Rehydrated sprouted mung beans are combined with traditional Greek salad ingredients to create a vegetarian dinner salad. In this recipe it’s important to use dried sprouted mung beans, which you will find on the grocery shelf.

  • 1 cup truRoots Organic Sprouted Mung Beans
  • 1 pint grape tomatoes, thinly sliced
  • 1 large cucumber, peeled, seeded and sliced
  • 1/3 cup thinly sliced red onion
  • 3 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 12 pitted Kalamata olives, chopped
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Place beans and 3 cups warm water in a medium bowl and let soak 45 minutes to rehydrate. Drain beans. Combine tomatoes, cucumber, onion, vinegar, oregano, parsley and olives in a large bowl. Stir in drained beans and serve.

Nutritional Info: 
Per Serving:200 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 38g carbohydrate (9g dietary fiber, 4g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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