Here’s a recipe that might stretch your taste buds to you a new level. Mung beans aren’t ones we hear about very often, but they’re a nutritional powerhouse – lots of good lean protein, a good source of fiber, and tons of vitamin C. Sprouting them is easy and makes them more nutritious, as well as more easily digestible.

Sprouting beans takes a few days so you either need to buy them already sprouted or plan ahead for this recipe. We have a small sprouting tray that makes sprouting super easy, but it’s not necessary. It’s just a matter of soaking the beans overnight, letting them sit on the counter in a shaded area for a few days, moisten them every 8 to 12 hours, and when you’ve got a 1/4″ inch tail, they’re ready to go. The flavor changes the longer you let the tail grow, so you can experiment to find out what you like best.

All that being said, there is a brand of sprouted and dehydrated beans we’ve found in the bulk section of stores like Whole Foods. It’s a good option as well.

So now we get to have some fun, combining the flavor of mung beans and some favorite veggies with the distinct taste of pomegranate seeds. It’s a delicious combination that makes a beautifully light Spring salad, but it’s filling enough to double as a meal.

If pomegranates aren’t accessible, swap them out for cubed pineapple instead.

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