Sauteed Sprouted Bean Salad


You can throw this easy salad together while your quesadilla bakes in the oven. I used the same frying pan to save on dishes. Serves 4.

6-8 cups mixed baby greens and shoots, loosely packed
2 TB sunflower oil
1 garlic clove, smashed
1/3 cup sprouted beans
salt and freshly ground pepper to taste
1/4 tsp ground cumin
1 TB apple cider vinegar

Place greens in a salad bowl. Heat oil in a small to medium sized fry pan over medium heat. Toss in the garlic clove, and cook for 30 seconds. Throw in the beans, salt, pepper and cumin, toss to coat with oil and saute until the beans give up their fragrance, about 3 to 5 minutes. Remove from heat. Stir in vinegar. Pour over salad greens and toss to coat. Taste and season with more salt and pepper, if desired.

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