Sprouted Bean Salad with Mango

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Servings: 4 Prep: 45 min Cook: 1394 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Dried Green Mung Beans, Mangoes, Fresh Mint Leaves, Diced Green Chiles, Extra Virgin Olive Oil, Black Cumin Seed Oil

Ingredients

½ cup dried black-eyed peas, organic

½ cup dried green mung beans, organic ⚠

½ cup lentils, orange or green - organic

3 mangoes ⚠

7 green onions

¼ cup cilantro

¼ cup fresh mint leaves ⚠

¼ cup lemon juice, preferably freshly squeezed

2 tablespoons diced green chiles, optional ⚠

1 teaspoon sea salt

2 tablespoons extra virgin olive oil ⚠

1 teaspoon black cumin seed oil ⚠

Instructions

1. Rinse beans thoroughly, pick out any debris, and place in a large glass jar. Cover with lukewarm water and soak for 6-8 hours. Drain and rinse well.

2. Seal the jar with a mesh sprouting lid or cheesecloth held on with a rubber band, gently shaking to distribute the chickpeas to allow for airflow.

3. Place jar on an angle so water can drain and air can circulate, and let sit on the countertop, out of direct sunlight.

4. Two to three times daily, rinse the beans by filling the jar with water, swirling gently, and then pouring out the water through the sprouting lid or a sieve.

5. Place jar back at an angle to allow for airflow and drainage. Sprouts should appear within 24 hours.

6. Place beans in a pot with enough water to cover by 3 inches.

7. Skim off any skins that float to the top. Bring to a boil and reduce to maintain a simmer for 15-20 minutes, until beans are soft.

8. Drain and refrigerate until cool, at least 1 hour.

9. When ready to serve, peel, pit, and dice mangoes. Chop green onions. Mince cilantro and mint. Juice lemon.

10. Toss beans with remaining ingredients. Return to fridge to marinate for at least 1 hour.