Colorful Bean Sprout Salad

by Charlie Rioux on February 3, 2011

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Good evening!

I used to make this salad for my lunches in high school. My grandmother made it for me and my mother had the same cookbook so I made it for myself.

I forgot about the recipe until this Christmas. I was at my grandmother’s, going through her cookbooks, and stumbled upon the recipe. I knew I had to make it again!

It is an easy salad. You can serve small portions as an appetizer/side dish or serve big portions with rice!

Colorful Bean Sprout Salad

Adaptation of “Salade aux fèves germées”, Qu’est-ce qu’on mange, Cercle des fermières du Québec

Print recipe


  • 500 g (60 oz) bean sprouts
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 bell pepper, seeds removed, chopped
  • 1 tomato, diced
  • 15 green beans, ends removed, coarsely chopped


  • 1/2 cup low sodium soy sauce (or tamari/coconut aminos)
  • 2 tbsp olive oil
  • juice of 1/2 lemon
  • 1/4 cup honey (maple syrup might work for vegans)
  • 1 clove garlic, pressed

Directions: Prepare all veggies and put them in a big salad bowl. In a small bowl, whisk the vinaigrette ingredients together. Pour on the veggies and toss. Cover with plastic wrap and marinate for at least 3 hours (I always make it the day before), tossing a couple of times.

Note: The regular salad uses less bean sprouts for the same amount of vinaigrette. Over time, I learned that you can make much more salad with this vinaigrette, but I am not sure if you could make it in 3 hours. I suggest making it the night before.

This salad is so simple. And it is full of flavor thanks to the vinaigrette.
I usually eat it all by myself in two days (or less…).
Yes, it is that good.

Leave a Comment

{ 6 comments… read them below or add one }

Eizel February 3, 2011 at 5:44 AM

Took me a while to like bean sprout – this is definitely a must to keep with a good diet. Thanks for sharing!


Kate @ February 3, 2011 at 4:56 PM

Wow, this is what you had for lunch in high school?! Lucky!! The salad looks so good and that vinaigrette sounds delicious!


Angie's Recipes February 4, 2011 at 6:20 AM

A very healthy and delightful veggie stir-fry! I am a huge fan of bean sprouts. So gotta give it a try!


Amy February 4, 2011 at 10:46 PM

I have never seen bean sprouts used in a salad this way, but I will have to try this, because it sounds so delicious and refreshing!


the constant hunger February 5, 2011 at 1:30 PM

Ooh, I have bean sprouts in the fridge now. Lunch!


Amy at TheSceneFromMe February 7, 2011 at 12:36 AM

Colorful like spring. Which I am hoping arrives soon!


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