Sprouted Mixed Bean Salad

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. The source rests 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.