Raw Vegan Recipe: Sprouted Bean Noodle Salad

This salad is simply beautiful and amazing; so many flavors bursting! This raw vegan salad is low-fat, healthy, delicious, and satisfying! 
The salad was simply dressed with a light vinaigrette, lightly seasoned with apple cider vinegar, paprika, sea salt, and italian seasonings. Simple and delicious! The marinated mung beans makes this salad creamy and rich in flavors. Of course, you can add whatever you want to this salad, such as olives, mushrooms, avocado, cilantro, parsley, and anything else you’d like! Enjoy 😉 
mixed_salad
Noodle Bean Sprout Salad
  • 1 large cucumber peeled into noodles (or 3 medium sized ones. Organic, non-GMO) 
  • 1-2 large organic swiss chard leaves 
  • 1-2 tomatoes (or whatever tomatoes you like) 
  • 1 cup marinated mung beans
 
Dressing
 
Marinated Mung Beans
 
DIRECTIONS
To make the Marinated Mung Beans
1.) Soak an entire bag of TruRoots sprouted mung beans in about 4 cups filtered water for 1-3 hours (or overnight),to allow the beans to soften.
2.) Drain the water from the beans and pour the beans into a clean bowl. 
3.) Season the beans with whichever seasonings you like, and adjust according to your preference. 
4.) Stir or cover and shake thoroughly. Set the beans aside, covered, on your counter or in your fridge and allow it to marinate for 30 minutes (or overnight). 
 
To make the Salad
1.) Wash, cut, peel, and chop as necessary and to your preference.
2.) Pour all your ingredients into your salad bowl, and add in the seasonings and cider vinegar.
3.) Mix thoroughly until well combined and tastes to your liking. Eat and enjoy 🙂 
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About RawVeganLiving 156 Articles
Miliany Bonet is an ambitious 18 years young, world-renowned, raw vegan teen blogger, author and entrepreneur who is passionate about sharing her love and desire for a plant-based lifestyle. She's also the main contributor at 0medz0.com. Her passion for writing shines through her posts.

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