Sprouted Mung Bean Greek Salad-in-a-Jar
Serves 4
Time 1 hr 10 min
This salad works perfectly as an easy-to-transport, make-ahead lunch in a jar. Sprouted mung beans (look for them on the grocery shelf) are an excellent source of fiber. If you like, add diced red onion or chopped Kalamata olives along with the tomatoes. Feel free to experiment!
Special Diets:
Ingredients
- 1 1/4 cup sprouted mung beans
- 1 pint grape tomatoes, quartered
- 1 English cucumber, peeled and chopped
- 6 teaspoons red wine vinegar
- 2 tablespoons finely chopped mixed fresh herbs, such as oregano and flat-leaf parsley
Method
In a medium bowl, combine beans and 3 cups warm water.
Let soak 1 to 2 hours, depending on how soft you'd like the beans.
Have ready four 1-pint (2-cup) Mason jars or other jars with tight-fitting lids.
Spoon 1 1/2 teaspoons vinegar into each jar.
Divide tomatoes evenly among the jars.
Drain beans well and layer them in the jars along with cucumber and herbs.
Salads can be refrigerated up to 3 days; shake well and enjoy.
Nutritional Info:
Per serving: 200 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 33g carbohydrates (10g dietary fiber, 4g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/4 cup sprouted mung beans
- 1 pint grape tomatoes, quartered
- 1 English cucumber, peeled and chopped
- 6 teaspoons red wine vinegar
- 2 tablespoons finely chopped mixed fresh herbs, such as oregano and flat-leaf parsley