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 😉
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
Seasoned with apple cider vinegar, pink himalayan sea salt, paprika, and italian seasonings
Marinated Mung Beans
- 1, 16 ounce bag of TruRoots sprouted mung beans
- 1/4 cup apple cider vinegar
- 1 tablespoon of each organic herbs and spices you like (my top 3 favorites are paprika, turmeric and italian seasonings)
- 1 tsp sea salt.
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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