Mediterranean Sprouted Bean Salad


2 cups uncooked sprouted bean mix (or lentils)
1 whole English cucumber, diced
2 Roma tomatoes, seeded and chopped
2 cups fresh baby spinach (about 2 handfuls)
3 tablespoons T chopped fresh herbs (oregano, parsley, mint) or 1 drie
3 tablespoons T chopped canned Greek peperoncini peppers+ 1 of juice from the jar
1/4 teaspoon each salt and black pepper or to taste
2 green onions, sliced thinly


Cook the beans (or lentils) according to package directions. Drain and rinse with cold water until they're about room temperature.
In a large bowl, combine the cooked beans, cucumbers, tomatoes, spinach, herbs, & chopped peppers.
In a small bowl whisk together the peperoncini juice, olive oil, lemon juice, salt & pepper. Drizzle over the salad and toss to combine. Carefully stir in the feta cheese and sliced green onions.


This salad is perfect for outings. A few hours in the sun won't leave you with grody mayo or slimy lettuce! You could naturally add olives to this, but we didn't because of preference.


8 Servings


Wednesday, July 20, 2011 - 4:05pm

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