Sprouted Oat & Aduki Bean Salad

Here is another sprouted salad - great for Spring.

Salad:

3/4 cup oat groats or other grain, sprouted for 2-3 days

1/4 cup aduki beans or other legume, sprouted for 2-3 days

2 carrots, shredded

1/2 a red onion, thinly diced

1/4 cup fresh sage or other herb, finely chopped

1/2 cup sunflower seeds, slightly toasted

Dressing:

2 Tbsp. cold-pressed, unrefined, extra virgin olive oil

2 Tbsp. flax seed oil

1/4 cup freshly squeezed lemon juice

2 Tbsp. Dijon mustard

1/2 tsp. each of dried basil and sea salt

1/8 - 1/4 tsp. cayenne

Directions:

In a sauce pan, bring a little water to boil and cook the red onion just a little if you want to take away some of its bite (optional). Pour off the water. In cooler weather, add the rest of the salad ingredients to the warm pan and cover with a lid so that the salad is slightly warm, but still raw (optional).

Whisk the dressing ingredients in a glass measuring cup or jar. Pour dressing over salad and serve immediately.

Adapted from Slice by Barb Davies & Jennifer Rallison.