Bean Sprout, Tomato & Baby Corn Salad

Author Notes: 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

Serves: 4



  • 1/2 teaspoon cumin seeds
  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 small clove garlic, crushed
  • salt & pepper to taste


  • 8 cups baby spinach
  • 8 ounces mixed bean sprouts
  • 1 cup cherry tomatoes, halved
  • 1 cup baby corn pieces
  • 2 tablespoons red onion, thinly sliced
  • 1 handful Italian parsley, chopped
In This Recipe



  1. 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.


  1. Wash the spinach and dry in your salad spinner. Place into a large bowl and set aside in the fridge.
  2. Put the sprouts, tomatoes, corn and red onion into a medium bowl. Add the parsley and half of the dressing. Toss to coat. Refrigerate.
  3. When ready to serve, toss the spinach with the remaining dressing. Place onto a large platter. Top with the sprout mixture and serve immediately.

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Salad|Corn Salad|Cumin|Lemon Juice|Parsley|Tomato|Bean|Summer|Fall|Vegetarian|Vegan