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