Sprouted Bean Salad

This Sprouted Bean Salad is a hearty and delicious dish. This salad is perfect served as a side dish, but is hearty enough it could stand alone as a light meal.

There are SO many salad recipes to try and I’m here for it! Salads are a delicious side dish to pretty much any supper dish at any time of year. And sometimes it’s nice to try new recipes, because there is so much more to salads than just simple green ones…but those are delicious too!  Today I’m sharing a delicious salad with sprouted beans and lentils as the base. Simple, hearty and healthy.

Delicious and Healthy!

The great thing about cooked sprouted beans and lentils is how versatile they are. They’re delicious on their own as a side dish with butter, they’re great in soups and stews, added to tacos, and they’re also really delicious tossed in salad dressing with all kinds of fresh chopped vegetables like this Sprouted Bean Salad.  This salad is loaded with healthy fresh vegetables and cooked sprouted beans, so it’s a great side dish, but it’s also hearty enough you could enjoy it as a light stand alone meal…perfect for lunch!

Sprouted Bean Salad

Recipe Tips & Tricks

  • Sprouted Beans and Lentils: I used this sprouted bean and lentils mixture from TruRoots. But you can use any type of lentil or sprouted beans. Just make sure that you use sprouted beans, as they take a lot less time to cook than regular dried beans.
  • Salad Additions: As with any salad, the additions are always flexible…make this salad to match your tastebuds. Add more veggies, or stir in 1/2 cup cooked quinoa, black or green olives are a great addition as well. The options are endless.
  • What to serve with your sprouted bean salad: This salad is delicious with barbecued chicken, or really any grilled meat. It’s also great served stand alone as a light lunch or snack. Sometimes I like to mix chopped grilled chicken right into the salad.
  • Make Ahead Options: You can make this salad several hours (even a day ahead) of when you want to serve it. Store it in an airtight container in the fridge.
  • Leftovers: The leftovers of this salad are great! Just store them in an airtight container in the fridge for up to 3 days. If you feel like there’s not much dressing left, you can freshen this salad up with a little more olive oil and a generous squeeze of lemon juice.

Sprouted Bean Salad

Sprouted Bean Salad

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This Sprouted Bean Salad is a hearty and delicious dish. This salad is perfect served as a side dish, but is hearty enough it could stand alone as a meal.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad


Units Scale

Sprouted Beans/Lentils:

  • 1 cup dry sprouted beans or lentils
  • 4 cups water


  • 4 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1/2 tsp cumin (more if you like it…I used 1 tsp)
  • salt and pepper to taste

Salad Additions:

  • 2/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 3 green onions, chopped
  • 2/3 cup chopped purple cabbage
  • 2 medium tomatoes, chopped
  • 1 small cucumber, cut into chunks
  • 1/2 red or yellow pepper, chopped


  1. Cook the sprouted beans/lentils in the 4 cups of water. Simmer for about 15-20 minutes or until the beans are soft.
  2. When the beans are cooked, drain and rinse with cold water.
  3. While the beans are simmering make the dressing by whisking the olive oil, lemon juice, cumin, salt and pepper together.
  4. Once the beans are cooked, drain, then rinse with cold water. Drain well.
  5. Combine the cooked beans, vegetables and dressing. Mix well.
  6. Enjoy!

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adapted from truRoots

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Have a delicious day!

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  1. You are officially my salad- go to gal! This looks like the perfect addition to bring to a BBQ. I am pinning the first picture..its fantastic!!

  2. Celeste wrote:

    Beans salads are one of my favorite sort of salads! I’ll have to try this! Thanks for sharing!