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Sprouted Bean Trio Salad with Grilled Zucchini and Leeks

Sprouted beans cook up in 15 minutes–lots faster than regular beans. While they’re cooking on the stove–grill the zukes and leeks and get everything else together. With a simple red wine vinaigrette, sprouted bean trio salad with grilled zucchini and leeks becomes a fabulous main course salad. At our house–we serve it on top of a bed or lettuce–salad greens.

Grilled Zucchini and Sprouted Bean Trio Salad

Quick one here. Quick–as in quick and easy to make–but also quick as in I’m getting this recipe out to you while zucchini is rocking–and people are trying to give it away like crazy.  I snapped a quick photo just before we sat down to dinner–so I could post the recipe asap.

It’s not this recipe’s first appearance in this kitchen–I made it for a neighborhood potluck dinner last week. It was a hit and I didn’t take any leftovers home. I cooked up most of the bag of sprouted beans at once so I’d have enough for the potluck plus more a quick dinner later.

Summer savory is the herb of the moment–because that’s what came in our CSA box this week. (We get a different herb every week.) Feel free to swap in the fresh herb of your day–basil and parsley are awesome here.

Several months ago, I spotted the 3# bag of truRoots Sprouted Bean Trio–and popped it in my big ole Costco cart. I figured zucchini month was about time to dive in–the bag was doing no good sitting on the pantry shelf.

The directions on the back of the bag say to “boil in water for 5 minutes.” As my mother said, don’t believe everything you read. The sprouted beans took 15 minutes to cook and then they needed to stand, covered, for another 10. After that you drain the beans–and finish this protein-rich salad.

(Update August 2015: I am not sure if they still carry the sprouted bean trio–but I found this bag of sprouted lentil trio on Amazon.)

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5 from 1 vote
Sprouted Bean Trio Salad with Grilled Zucchini and Leeks
  • 1 cup sprouted beans or lentils
  • 3 to 4 small zucchini
  • 1 leek , white part only
  • 1 carrot , grated
  • ¼ cup chopped summer savory leaves or other fresh herb
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon ground cumin
  • ½ teaspoon Real Salt
  • 1/8 teaspoon cayenne pepper
  1. Bring 3 cups water and the sprouted beans to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let stand, covered for 10 minutes. Drain and place in a bowl. Refrigerate.
  2. While the sprouted beans are cooking and standing, heat up the grill and slice the zucchini. Toss the zucchini with some extra virgin olive oil, a sprinkling of red wine vinegar and salt and pepper. Cook on the grill until much of the zucchini has golden brown marks. Dump onto a cutting board and chop into 1-inch pieces. Add to the sprouted beans.
  3. Cut the leek in half and spray the cut sides with cooking spray. Lay the leek halves face down on the grill and cook until a light char appears. Chop the charred leeks and sauté them in a bit of olive oil until soft. Add to the beans along with the grated carrot and the summer savory.
  4. Make a dressing with the ¼ cup of olive oil, red wine vinegar, cumin, salt and cayenne. Pour over the sprouted beans and vegetables and stir very well. Cover and refrigerate at least one hour or overnight.
  5. Makes 4 to 6 servings.

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