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Sprouted Bean Salad

ingredients

serves 6 (side salad)
60 g (2 oz) aduki beans
60 g (2 oz) 1/3 cup mung beans
60 g (2 oz) 1/3 cup green Lentils
1 purple onion

for the honey mustard dressing

60 ml (2 fl oz) 1/4 cup mayonnaise
2 tablespoons sunflower oil
1 tablespoon clear honey
1 tablespoon prepared mild mustard
1 tablespoon lemon juice
salt and pepper

method

1. Start this salad 4-6 days before you want to serve it.

2. Put each of the beans in a bowl, cover with water and leave to soak overnight.

3. Drain and put each variety into a wide neck jar. Cover with muslin, secure with elastic bands and place all the jars in a warm, dark place such as an airing cupboard.

4. Twice a day, fill the jars with water, drain through the muslin to rinse the beans.

5. The beans will have sprouted in 4-6 days.

6. Remove the sprouted beans from the jars and rinse again.

7. To make the dressing, beat all the ingredients together in a bowl until the honey is evenly blended.

8. Slice the onion and mix with the sprouted beans.

9. Place in a serving dish and add the dressing.

10. Toss the salad until all the sprouts are coated and serve immediately.

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