This is the second time this month I've made this bean salad and we're only 6 days into March...I think this recipe's a keeper.
Sprouted mung and adzuki beans, green lentils, bell peppers, cherry tomatoes, parsley, dill, sea/rock salt, black pepper, garlic powder, apple cider vinegar and extra virgin olive oil. And anything else your heart desires.
It's quick to make and convenient to pack for dinner at school. It's a win win for me and tastes delicious :)