Sprouted Bean Salad Recipe

This bean salad is the perfect side dish for a BBQ party or any other dinner affair. It is so hearty that it can even be served as the entire lunch. An interesting mixture of our very own beans with other invigorating ingredients make it a delicacy to be cherished and mastered. It is amazing how we can work with something as simple as beans lying about in our pantry and make it into a meal that is going to win you unlimited applaud. Follow our step by step guide for this easy recipe.

Serving size: 4 persons
Preparation time: 1 hour 30 minutes
Utensils needed: Small mixing bowl, large salad bowl


– 1 cup mixed dried beans, ( mung beans, kidney beans, romano, black eyes peas, anything will do). If you are using canned beans, 3 cans will do.
– 1 small yellow bell pepper, slice it up
– 1 small red bell pepper, slice it up
– 2 cups canned corn, rinsed
– 1/2 cup olive oil
– 1/2 cup vinegar
– 4 tablespoon lemon juice
– 1.5 tablespoon sugar
– 1/2tablespoon salt
– 3 garlic cloves, crushed
– 1/2 cup fresh chopped Cilantro
– 1/4 cup ground cumin
— 1/2 tablespoon black pepper
– 1/2 tablespoon chili powder


  • 1

    If you are using dried beans, boil them in water thrice their volume and set aside to cool. If you are using canned ones, rinse well. Combine the beans, pepper and corns in a large salad bowl.

  • 2

    Prepare the dressing for the salad in a smaller bowl. Combine the olive oil, vinegar, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper and chili powder. Stir together the ingredients well to get an even mixture.

  • 3

    Pour this dressing over the bean mixture and mix well so that the ingredients blend together in taste. Refrigerate now for at least an hour before serving. The salad tastes best when cold.

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