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Mung Bean Salad With Tomato And Cucumber

ethnic, salads, vegan

1 cup whole mung beans
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup chopped tomato
1/2 cup chopped peeled cucumber
2 green onions (white & light green; only) finely sliced
3 tablespoon fresh lemon or lime juice
1/2 teaspoon indian chili powder

Place beans in a bowl. Add enough water to cover beans by 3 inches. Let beans soak overnight. Drain beans. Tie beans tightly in a double layer of cheesecloth. Hang in well-ventiliated place 2 to 3 days. Lightly moisten cloth once a day until beans sprout. Transfer sprouted beans to a saucepan. Fill with enough cold water to cover beans. Add tumeric and salt. Bring to a boil. Reduce heat and simmer until beans are just tender, 5 to 10 minutes. Drain well and cool. Transfer beans to a bowl. Stir in remaining ingredients. Chill salad well before serving. Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias

Yield: 8 servings

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