Sprouted Mung Bean & Pomegranate Salad

Sprouted Mung Bean & Pomegranate Salad

This salad offers a delightful combination of nutty mung beans, sweet pomegranate seeds, and a zesty, tahini-infused dressing. It's a light and healthy option perfect as a side dish this holiday season. Enjoy!


  • 2 cups sprouted mung beans
    (soak for 8 hrs, then rinse 2X/day. Ready on the 3rd day)
  • 2 cups pomegranate seeds
  • 1 English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon tahini
  • Salt and pepper to taste
  • Optional: onion, cilantro, garlic for more punch or some honey for a sweeter dish


1. In a large bowl, combine the sprouted mung beans, pomegranate seeds, diced cucumber, and cherry tomatoes.

2. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, tahini, salt, and pepper to create the dressing.

3. Pour the dressing over the salad and toss gently until all the ingredients are well coated. Allow the salad to chill in the refrigerator for about 15-30 minutes to allow the flavors to meld. Before serving, give the salad a final toss and garnish with additional cilantro if desired.

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