Ingredients

¼ cup mung beans, soaked and sprouted
¼ cup black beans, soaked and sprouted
¼ cup soy beans, soaked and sprouted
.125 red onion, finely chopped
.125 cucumber, finely chopped
1 green onion, sliced
10 cherry tomatoes, quartered
olive oil, to taste
lemon juice, to taste
vinegar (whatever), to taste
black pepper, to taste
sea salt, to taste
cayenne pepper, to taste
½ not-over-ripe avocado, chopped
lettuce, ripped up
¼ pomegranate , seeded

Recipe Directions

Mix!

Annabelle77's Thoughts

By Annabelle77

An extremely fresh tasting salad, that will probably be even better tomorrow after marinating (add lettuce and avocado right before eating)! And, you have to enjoy it slowly because it is mighty crunchy (watch those seeds!)

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Similar Recipes

Comments

Top voted

waterbaby12347

Feb 07, 2011

13 votes
+
Vote up!
-
Vote down!

I have been making a similar salad for the past two weeks, and it is wonderful. I don't use the soy or black beans or the lemon or oil.

I toss all the remaining with spinach, carrot, red sweet pepper and fennel. The pomegranate seeds make a lovely non-dressing.

Your salad looks tasty as well.

All

waterbaby12347

Feb 07, 2011

13 votes
+
Vote up!
-
Vote down!

I have been making a similar salad for the past two weeks, and it is wonderful. I don't use the soy or black beans or the lemon or oil.

I toss all the remaining with spinach, carrot, red sweet pepper and fennel. The pomegranate seeds make a lovely non-dressing.

Your salad looks tasty as well.

Top Voted

Leave a Comment