Sprouted Mung Beans With Walnuts and Dill 4.000

Deb Lindsey for The Washington Post

Jun 15, 2011

Flavors of Greece meld in this salad, whose sprouted mung beans offer extra protein. lipids and minerals, as well as reduced carbohydrates.

Make Ahead: The mung beans need to soak in hot water for 30 minutes to 1 hour.

Servings: 4
  • 1 cup sprouted mung beans, such as TruRoots brand
  • 2 cups very hot water
  • 1/2 cup chopped walnuts, toasted (see NOTE)
  • 1/3 cup chopped dill
  • 4 or 5 scallions (trimmed), white and light-green parts, chopped (1/3 cup)
  • 3 tablespoons olive oil
  • Freshly squeezed juice from 1/2 lemon (1 1/2 tablespoons)
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper


Place the sprouted mung beans in a medium bowl. Pour the hot water over them (mostly covering); let soak for 30 minutes to 1 hour. Drain and transfer to a large serving bowl.

Add the walnuts, dill, scallions, oil and juice. Toss to combine, then season with salt and pepper to taste.

Serve at room temperature.

NOTE: Toast the walnuts in a small dry skillet over medium-low heat until they are fragrant and have slightly darkened in color. Cool completely before using.

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Recipe Source

From a recipe by Esha Ray, chief executive of Enray, the company that makes TruRoots products.

Tested by Bonnie S. Benwick.

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