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A refreshing and protein-packed salad with crisp sprouted mung beans, fresh vegetables, and a zesty lemon dressing. This light and healthy dish is perfect for a quick lunch or a nutritious snack, ready in just 15 minutes.
Prepare the sprouted beans
Chop the vegetables
Make the dressing
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A refreshing and protein-packed salad with crisp sprouted mung beans, fresh vegetables, and a zesty lemon dressing. This light and healthy dish is perfect for a quick lunch or a nutritious snack, ready in just 15 minutes.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 182.2 calories per serving with 6.89g of protein, it's a beginner-friendly recipe perfect for lunch or snack or side.
Combine and serve
Add 1/2 cup of cooked chickpeas or crumbled firm tofu for an extra protein boost.
Omit the red onion and green chili. You can add some sweet corn kernels to make it more appealing for kids.
Use pre-steamed or canned sprouted mung beans (rinsed well) to skip the blanching step and make the salad in under 10 minutes.
To reduce fat, decrease the olive oil to 1 tablespoon and add an extra squeeze of lemon juice for moisture.
Mung bean sprouts are an excellent source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
The combination of beans and fresh vegetables provides ample fiber, which aids digestion, promotes gut health, and helps you feel full longer.
This salad is a good source of Vitamin C from the lemon and tomatoes, and folate and iron from the mung beans.
As a low-calorie, nutrient-dense dish, it's an ideal choice for weight management and healthy eating.
Yes, it is very healthy. It's rich in plant-based protein, dietary fiber, vitamins, and minerals. The fresh vegetables provide antioxidants, and the simple dressing keeps it low in unhealthy fats.
One serving of this Sprouted Mung Bean Salad contains approximately 180-200 calories, making it a light and nutritious option for a snack or side dish.
You can prep the components ahead of time. Keep the chopped vegetables, cooled beans, and dressing in separate containers in the fridge. Combine them just before serving to maintain freshness and crunch.
Absolutely! This salad works well with mixed sprouts, lentil sprouts, or chickpea sprouts. Adjust blanching time as needed depending on the type of sprout.
