Colorful Bean Sprout Salad

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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!

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

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Ingredients:

• 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

Vinaigrette:

• 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.