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Sprouted Mixed Bean Salad starts with beans that have already been sprouted and cooked, then adds crisp red pepper, celery, and red onion.

The dressing is more structured than a plain vinaigrette: rice vinegar and olive oil are joined by Dijon, garlic, dried Italian herbs, maple syrup, salt, and pepper.

A short refrigeration period is part of the method, not an afterthought. Rest the salad for at least half an hour so the beans can absorb the dressing.

Ingredients

• 2 cups mixed beans, sprouted and cooked
• 1 cup red bell peppers, chopped
• 1 cup celery, chopped
• 1/4–1/2 cup red onions, minced
• 1/3 cup rice vinegar
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic, minced
• 1 teaspoon dried Italian herbs
• 1 teaspoon maple syrup
• Salt and freshly ground pepper to taste

Method

Combine the cooked sprouted beans, bell pepper, celery, and red onion in a medium bowl and toss. Shake the rice vinegar, olive oil, Dijon, garlic, herbs, maple syrup, salt, and pepper together in a jar. Pour the dressing over the salad, toss again, and refrigerate for at least 30 minutes before serving. Makes 4–5 servings.