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Mung Bean Salad with Walnuts and Dill

Yields1 Serving

  1 cup sprouted Bio-Bud Mung Beans
 2 cups boiling water
  ½ cup chopped walnuts
  ⅓ cup chopped fresh dill
 ⅓ cup chopped green onions, white parts only (about 4 to 5)
 3 tbsp olive oil
 5 ½ tbsp lemon juice
 ¼ tsp salt
 ⅛ tsp ground black pepper
1

1

Combine Bio-Bud Sprouted Mung Beans and hot water in a medium bowl. Let soak 30 minutes. Drain mung beans.
2

Mix mung beans, walnuts, dill, green onions, olive oil, lemon juice, salt and pepper in a large bowl. Toss well.

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