4 servings
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This versatile salad is packed with fibre and nutrients from the beans, and takes only minutes to prepare.


  • 1 cup adzuki beans
  • 1 cup mung beans
  • 1 small square dried kombu
  • 1 red onion, peeled and sliced
  • 2 green chillies, sliced
  • ½ tsp salt
  • Black pepper to taste
  • Juice from half a green lime

Wash and pick dried beans, discard the less-than-perfect ones.


Soak them overnight in a container large enough to allow for expansion. They will nearly double in size.


Discard 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.


Rinse the beans once or twice every day. When the shoots start showing, they are ready.


Bring a pot of salted water to a boil, add a strip of dried kombu and the sprouted beans.


Drain and cool the beans under a running tap. Place the sprouted beans in a salad bowl.


Top 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

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