Sprouted 3 Bean Salad

Photo: Sprouted 3 Bean Salad
This is a live food recipe. You'll feel great after eating it because it's packed with energy-giving enzymes. Raw foods contain enzymes to digest and assimilate them thoroughly. Be prepared to make this recipe well ahead of time as sprouting requires about a day and half.
Yield
6-8 Servings
Vegan
Raw
Gluten-Free
Nut-Free
Soy-Free
Appetizers and Sides
Salads
Ingredients

Sprouting Beans

  • ½ cup black eyed peas
  • ½ cup garbanzo beans (chickpeas)
  • ¼ cup lentil beans

Salad

  • 3 ripe mangoes or papayas, diced
  • Juice of 2 limes or lemons
  • 1 medium purple or Maui onion, diced
  • 2 Tablespoons diced green chilies
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint leaves
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
Instructions
  1. Sprouting Beans: Combine all 3 beans, rinse throughly and cover with water. Allow to soak for 6 hours. Drain water. Cover with a damp kitchen cloth and allow to sprout for 8 hours. Rinse and drain the beans. Repeat the process 2 more times, over the next 24 hours.
  2. After the beans have sprouted, prepare Salad: Combine all salad ingredients in a large bowl. Divide salad in half. Transfer one half to a blender or food processor and pulse for 30 seconds. Stir blended mixture with unblended salad to spread the flavor evenly.
  3. Combine the sprouted beans with the salad. Allow to marinate for about 1 hour in the fridge. This salad is great served with brown rice and is always a favorite at parties. Enjoy!