Vegetarian
Updated 23 Jul, 2024

Sprout Bean Salad

Name: Sprout Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups Moong (sprouted); 1/4th bunch Lettuce; 1/2 cup Tomato (deseeded and chopped); 1/2 cup Onion (sliced); 2 Green Chillies (deseeded and finely chopped); 1 cup Grapes (red, cut into half and deseeded- muscato); 2 sprigs Oregano (fresh); 2 sprigs Thyme (fresh); 2 tsp Lemon Juice; 2 tsp Pomegranate Juice (fresh); 3/4 tsp Chaat Masala; 1-2 tsp Salt (or as per taste)

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Sprout Bean Salad - Plattershare - Recipes, food stories and food lovers

Homestyle Cooking Indian Soul Food

About Sprout Bean Salad

Powerhouse of Nutrition. Yes it is !!!! Prepared with blanched sprouted Moong, lettuce, Deseeded tomatoes, Onions, Red Muscato grapes ,Green Chillies, Fresh thyme, Oregano, sprinkled with Chaat masala with a dash of Lemon Juice - Says Chef Reetu Uday Kugaji

4 from 4 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Served AsBrunch Snacks

Recipe TasteSalty

Calories - 410 kcal

Servings - 4

Ingredients

▢ 2 cups Moong sprouted
▢ 1/4th bunch Lettuce
▢ 1/2 cup Tomato deseeded and chopped
▢ 1/2 cup Onion sliced
▢ 2 Green Chillies deseeded and finely chopped
▢ 1 cup Grapes red, cut into half and deseeded- muscato
▢ 2 sprigs Oregano fresh
▢ 2 sprigs Thyme fresh

For Dressing

▢ 2 tsp Lemon Juice
▢ 2 tsp Pomegranate Juice fresh
▢ 3/4 tsp Chaat Masala
▢ 1-2 tsp Salt or as per taste

Instructions

▢
In a deep pan add water, let it boil, wash the sprouts and blanch them for 03 to 04 minutes.
▢
Wash them under cold water.
▢
In a glass bowl, mix all the ingredients mentioned from Lettuce to fresh thyme including the blanched sprouted moong.
▢
Place in the refrigerator to chill.
▢
In a small bowl mix all the ingredients mentioned for the dressing.
▢
Just before service, add the dressing to the salad.Serve chilled / cold.

Recipe Notes

About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.

Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.

Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

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Please appreciate the author by voting!

4 from 4 votes

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4 Comments

Himanshu Agarwal

May 2, 2020 / 11:44 am Log in to Reply

Yum! This recipe is a must-try.
neelam rawal

June 22, 2019 / 10:27 pm Log in to Reply

Such a tempting dish! Thank you.
Krister HÃ¤ll

August 30, 2018 / 8:37 pm Log in to Reply

This looks amazing! Thanks for sharing.
Divya Preet

April 8, 2016 / 1:47 pm Log in to Reply

Looks so incredible! Thank you for sharing.