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Mediterranean Sprouted Bean Salad
Natalie (Perrys' Plate)
4 servings
BeginnerThis 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.
Total Steps
3
Ingredients
12
Tools Needed
9
Ingredients
- 2 cup uncooked sprouted bean mix or lentils
- 1 whole English cucumber, diced
- 2 Roma tomatoes, seeded and chopped
- 2 cup fresh baby spinach
- 3 tablespoon chopped fresh herbs (oregano, parsley, mint) or 1 tablespoon dried herbs
- 3 tablespoon chopped canned Greek peperoncini peppers plus 1 tablespoon of juice from the jar
- 1/4 cup extra-virgin olive oil
- 1 large lemon, juice from
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 2 green onions, sliced thinly
Instructions
1
Step 1
Cook the beans or lentils according to package directions. Drain and rinse with cold water until they are about room temperature.
2
Step 2
In a large bowl, combine the cooked beans, cucumbers, tomatoes, spinach, herbs, and chopped peppers.
3
Step 3
In a small bowl, whisk together the peperoncini juice, olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine. Carefully stir in the feta cheese and sliced green onions.
Tools & Equipment
pot or saucepan
colander
cutting board
knife
measuring cups
measuring spoons
large bowl
small bowl
whisk