Bean sprout salad…it doesn’t get much healthier than this. Delicious too! I used a combination of lentil, pea, adzuki and garbanzo sprouts, but you could use whatever sprout combination you like. I don’t usually use garlic in my salad dressings, but the hardy little sprouts can handle it. The cherry tomatoes add a nice freshness to the salad and the baby corn adds a bit of fun. —The Cautious Vegetarian
small clove garlic, crushed
salt & pepper to taste
mixed bean sprouts
cherry tomatoes, halved
baby corn pieces
red onion, thinly sliced
Italian parsley, chopped
In This Recipe
In a small frying pan, toast the cumin on high heat for a minute or two, shaking the pan to move the seeds around. Place in your mortar, and crush with a pestle until coarsely ground. Place in a small bowl. Add the oil, lemon juice, garlic and salt and pepper. Whisk to blend. Set aside.
Wash the spinach and dry in your salad spinner. Place into a large bowl and set aside in the fridge.
Put the sprouts, tomatoes, corn and red onion into a medium bowl. Add the parsley and half of the dressing. Toss to coat. Refrigerate.
When ready to serve, toss the spinach with the remaining dressing. Place onto a large platter. Top with the sprout mixture and serve immediately.