Pomegranate adds a little sweetness to the salad. Its great flavor and health benefits have made it a great candidate for those who seek natural health foods.
Tips on how to buy & store pomegranate: (source eatingwell.com)
Look for pomegranates that feels heavy for their size, indicating particularly juicy fruit.Pomegranates should have soft, leathery skin; avoid fruit with shriveled skin.
Store pomegranates at room temperature for up to 3 weeks or refrigerate for up to 2 months.Pomegranate seeds and juice can be frozen for up to 6 months.
2 cups of sprouted mung beans
2cups of pomegranate
1cup finely chopped cabbage
1/2 cup chopped tomatoes (seeds omitted)
4tsp grated coconut (preferably fresh)
4tsp finely cut cilantro leaves
2tsp lime juice
2tsp olive oil
salt and pepper to taste
Toss all the ingredients in a bowl and serve cold.
This is my submission to this week's Souper Sundays, hosted by Deb from Kahakai Kitchen and My Legume Love Affair, hosted by Susan from The Well-Seasoned Cook.
I need to eat more sprouts and this salad looks like a colorful and healthy way to do that. ;-) Thanks for sending it to Souper Sundays. Hope to have you back!
ReplyDeleteThis dish looks so lively and fresh! I'm just starting to see pomegranates in my markets.
ReplyDeleteThanks, Megha, for your great MLLA recipe!
Wow - what a colourful salad! I have never even thought to sprout beans and this really makes me want to try! Thanks for sharing, Megha!
ReplyDelete