Mung bean salad with tomato and cucumber

8 servings

Ingredients

Quantity Ingredient
1 cup Whole mung beans
½ teaspoon Ground turmeric
½ teaspoon Salt
½ cup Chopped tomato
½ cup Chopped peeled cucumber
2 Green onions (white & light green only) finely sliced
3 tablespoons Fresh lemon or lime juice
½ teaspoon Indian chili powder

Directions

Place beans in a bowl. Add enough water to cover beans by 3 inches.

Let beans soak overnight.

Drain beans. Tie beans tightly in a double layer of cheesecloth.

Hang in well-ventiliated place 2 to 3 days. Lightly moisten cloth once a day until beans sprout.

Transfer sprouted beans to a saucepan. Fill with enough cold water to cover beans. Add tumeric and salt. Bring to a boil. Reduce heat and simmer until beans are just tender, 5 to 10 minutes. Drain well and cool.

Transfer beans to a bowl. Stir in remaining ingredients. Chill salad well before serving.

Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 02-17-95

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