With the plethora of fresh vegetables available this time of the year in our own gardens, why not indulge in a healthy salad, bursting with colors, textures, flavors and nutrition?
Fresh corn is available in stores at the moment (choose organic over conventional since most of the corn grown today is genetically modified to feed cattles and farm animals).
One of my favorite addition for this healthy salad is mung bean sprouts. It is one of the easiest thing to sprout. You can’t mess it up regardless of the temperature, even if you don’t rinse them twice a day as it is usually required for other types of seeds or beans. They also keep refrigerated for almost a week.
Mung beans sprouts are crunchy and produce a slight nutty flavor, making them a perfect addition to most salads and wraps.
They may seem small and plain but don’t let this fool you. They pack a lot of nutrition in every bite. 1 cup of raw mung beans contains 3 grams of protein. It is an excellent source of folate (vitamin B for DNA and blood cells) and manganese, a mineral essential for a healthy metabolism and bone formation.
By the way, this salad tastes even better if refrigerated over night.
You can also use the leftover to make a wrap with collard leaves from my garden. Talk about fresh!
- 1-2 cups of mung bean sprouts
- 1 cup fresh corn kernels
- ⅓ cup of diced red onion
- ½ cup fresh or blanched green beans
- ½ diced avocado
- 1 grated carrots
- 2 Tbsp pine nuts (optional)
- 2 Tblsp grated coconut powder (unsweetened) optional
- Fresh mint or coriander leaves
- Salad dressing:
- 2 Tbl olive oil
- 1 Tbl balsamic vinegar
- 1 tsp lemon
- 1 Tbsp nutritional yeast
- salt, pepper to taste
- Combine the vegetables in a large salad bowl.
- Drizzle the dressing and mix.
- Set aside for a few minutes.