Sprouted Bean and Rice Salad

So there’s this new rage about sprouted beans/lentils and grains being beneficial for you. To be honest, I don’t particularly care for that. I saw a huge packet of organic dried sprouted bean mix in Costco and it said they only take 5 minutes to cook, I had to try them. The pack actually lied; here is no way in hell it takes only 5 minutes to cook. You need to put the bean mix into a pan with cold water, bring it to the boil, then simmer/boil for 5 minutes, then you let them sit for 10 minutes before you can drain and use them as you wish. With my calculations, that is at least 18 minutes.

Anyhow, rant over – this bean salad is a great rice salad for the warm summer months. It’s vegetarian, wholesome, and highly nutritious.

SPROUTED BEAN AND RICE SALAD

Serves 3-4

Ingredients

• 150 g (¾ c) brown/wild rice, cooked as per instructions and cooled
• 100 g (¾ c) dried sprouted bean mix, cooked as per instructions
• 2 small green peppers, diced
• 2-3 spring (green) onions, finely sliced
• 2 medium vine-ripened tomatoes, diced
• 1 lime, juiced
• 2 teaspoons ground cumin
• 1 teaspoon dried garlic flakes
• 2 teaspoons dried oregano
• 1-2 pinches dried chili flakes
• fresh coriander, chopped, to taste
• fresh parsley, chopped, to taste
• salt and pepper, to taste
• 2 large ripe avocados, cut into chunks

Method

1. In a large bowl, toss everything together except the avocados.

2. Once everything is well mixed, gently toss in the avocados.

3. Dish up and enjoy!

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