1Wash and pick dried beans, discard the less-than-perfect ones.
2Soak them overnight in a container large enough to allow for expansion. They will nearly double in size.
3Discard the water and wash the beans well. Drain beans and put in a wire colander with a plate below. Leave in a dark place to germinate.
4Rinse the beans once or twice every day. When the shoots start showing, they are ready.
5Bring a pot of salted water to a boil, add a strip of dried kombu and the sprouted beans.
6Drain and cool the beans under a running tap. Place the sprouted beans in a salad bowl.
7Top with sliced onions and green chillies. Season with salt and pepper. Add a squeeze of lime juice. Toss before eating and serve with curries or a soup.
Chef's Tip: Add sliced onions to the salad for crunch and green chillies for bite.
Recipe: Sylvia Tan / Photo: Feline Lim / The Straits Times