Mung bean sprout salad
A colourful, easy-to-make and tasty salad.
2 cups mung bean sprouts
250g cherry tomatoes, halved
½ yellow capsicum, deseed and sliced into pieces
½ orange capsicum, deseed and sliced into pieces
1 cup cooked peas
1 Tbsp olive oil
2 Tbsp white vinegar
freshly ground black pepper, to taste
Mix the mung bean sprouts, tomatoes, capsicums and peas together in a bowl.
Place the oil, vinegar and salt in a screw to jar and shake well to combine.
Drizzle over the salad, season with pepper and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.7g|