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.


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!

Keywords: bean salad, lentil salad, sprouted bean salad