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Bean sprouts and tomatoes

The ingredients for this crunchy salad are readily available most of the year.
Recipe and photo provided by CanolaInfo.org
Bean sprouts and tomatoes in a white dish on a green board
4 servings / 40 min

Prep 10 min / Refrigerate 30 min

Ingredients
  • 2 cups (500 mL) bean sprouts
  • 1 cup (250 mL) cherry tomato halves
  • 1/2 cup (125 mL) English cucumber, halved lengthwise then thinly sliced
  • 1/4 cup (50 mL) flat leaf parsley, chopped
  • 2 Tbsp (25 mL) canola oil
  • 1 Tbsp (15 mL) red wine vinegar
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) dried basil
  • 1/4 tsp (1 mL) paprika
  • 1 large clove garlic, crushed
Directions
  1. In large bowl, combine bean sprouts, tomato, cucumber and parsley. Cover and refrigerate for 30 minutes.
  2. In small bowl, whisk together canola oil, vinegar, pepper, basil and paprika. Add crushed garlic. Before serving, pour dressing over salad; mix lightly.
Nutritional info per serving (1 of 4)
  • Calories: 110
  • Protein: 4 g
  • Total Fat: 7 g
    Saturated Fat: 0.5 g
    Cholesterol: 0 mg
  • Carbohydrates: 11 g
    Fibre: 2 g
    Sugars: 1 g
    Added sugars: 0
  • Sodium: 10 mg
  • Potassium: 260 mg