Sprouted bean veggie salad.


I found this spouted bean trio at my local Costco several months ago and snapped it up.  I’m always on the hunt for a good source of protein and iron with my vegetarian diet.  I’ve subsequently found this in many other grocery stores etc.  These beans can be used in a salad, as I did or in soups or stews.  Taco fillings, mixed with quinoa, stuffing or in a casserole.  They are so versatile and quite delicious taking on the flavors that you infuse in them.  Would also be fun in summer salad with some citrus and cilantro!  (Will be working on that one.)

Beans are a great alternative to eating meat or if you’re looking to add more protein to your diet.  Also packed with fiber and iron – they are a superfood in my book.  Best to locate these in the organic section of your grocery store, health food store or Costco type of warehouse venue.  You can also sub out these sprouted beans for dried or canned beans that I would mix (black, kidney, garbanzo etc.).  This salad could replace your traditional pasta salad at your next brunch or buffet. Perfect for an Easter brunch too or summer salad.

This dressing that I used on this salad is also wonderful on a traditional salad.  Combining a great quality balsamic with my favorite Dijon mustard Maille just puts this over the top with flavor!


1 cup of cooked sprouted beans (or if you’re using canned beans use organic for less sodium etc.) Cooked according to the package directions and then drained and cooled.  For the liquid I cooked mine in vegetable stock but water also works.  I also placed some large pieces of garlic in while cooking to infuse the beans with a garlicky flavor which can remain or be removed after cooking.
1 cup of broccoli tips cut into bite sized pieces
1 cup of diced red pepper (bell pepper in any color would work)
2 medium sized carrots, diced
3 scallions or spring onions, sliced thin
1/4-1/2 cup of mixed olives (pitted) then sliced


1/4 cup of a good quality balsamic vinegar
1 tablespoon of Dijon mustard (I used Maille Dijon)
Pinch Salt
Freshly ground pepper


Once your sprouted bean mixture is cooled to room temperature, mix all of the ingredients into a large bowl (if serving immediately) or a large tupperware container for easy refrigeration.  Makes sure to toss well.

In the meantime, add the ingredients to a small tupperware container or jar with a lid and and shake vigorously for about 35 seconds or until combined.  Drizzle over your salad mixture and give it a good toss.  Serve immediately.  If storing in the refrigerator, make sure to stir very well to mix the dressing well before serving.

You can always add small chunks of cheddar or mozzarella to the salad if you desire.

— Knead to Cook


Leave a Reply to Sprouted Bean Veggie Salad | Recipes Home Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>