A nutrition packed Sprouts Salad made with mung beans, crunchy onions, tomatoes, cucumber, avocado and spices. This refreshing salad has fresh and tangy flavors, and can be enjoyed as a great protein rich breakfast or snack.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Indian
Keyword: sprouted mung bean recipes, sprouts salad
Add the sprouted mung beans to a bowl. Add green chili, onions, tomatoes, cucumbers, avocado, lime juice and spices to it. Mix well. Taste and adjust salt as needed.
Top with cilantro leaves and chopped peanuts. Enjoy!
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Notes
Variations:
You can add veggies of your choice in this salad. Some people like to add boiled potatoes, or if mango is in season, add some chopped raw mangoes to make it more tangy.
This salad can be made with boiled moong beans, chickpeas, black chickpeas, kidney beans or other sprouts too.
Make it less spicy: Adjust spices to your taste. Skip green chili and red chili powder to make it non spicy. Moong Sprouts: I used raw sprouted moong beans in this recipe. However if you like, you can steam the mung sprouts before using in the recipe too. How to steam Mung Bean Sprouts in instant pot: Add the sprouted mung beans to a steamer basket that fits in the instant pot. Add 1 cup water to the instant pot and then place the steamer basket. Steam for 2 minutes at high pressure. Let the pressure release naturally for 5 minutes, then release pressure manually. How to cook Mung Bean Sprouts: Boil 5 cups water on the stovetop. Add the mung bean sprouts and quickly blanch them for 2 minutes. Rinse under cold water. Drain the water and transfer the sprouts to a colander.