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.
- 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.
From a recipe by Esha Ray, chief executive of Enray, the company that makes TruRoots products.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at firstname.lastname@example.org.