Wednesday, July 16, 2014

Crunchy Bean Sprout Winter Mediterranean Salad

I love beans and lentils, but I also love salads and raw food, my body feels like it needs them!
I usually mix cooked beans with raw salad vegetables, but when I remember I get some bean sprouts, and I particularly like this crunchy bean combo from Sproutman. I can just eat the sprouted beans as they are, with a drop of olive oil and lemon juice, 

These crunchy beans are quite filling and with the addition of a few more goodies with just one packet of the packet bean combo I made a salad for 4! It is winter here in New Zealand so there aren't many green leaves around a part from iceberg lettuce, quite bland for my taste, but ok to give 'volume'. No fresh tomatoes either, so I used some semi dried tomatoes, and added more Mediterranean flavors: salted capers, and mixed olives. A salad like this really fills you up, even without carbs or animal protein. The dressing was just extra virgin olive oil and lemon juice, with a pinch of salt.

And now some photos from Nan's garden in Christchurch, to add to my Pinterest flower board!
I told Nan that most of her flowers could be eaten, but promised that I would not ;-).


Photos and Recipes by Alessandra Zecchini ©


  1. what a great salad.. i too love using crunchy beans & legumes in my salads. love it!

    1. Me too, I still prefer cooked beans, but these are so healthy and you need less!

  2. Pretty flowers. I especially appreciate flowers in the garden during winter when most things are bare and dead. Your salad looks yummy too

  3. I know, they are really cheerful in winter!



Related Posts with Thumbnails