Mexican Salad with Sprouts

It may not be the typical “Mexican flag” dish (one primarily consisting of tomatoes, white onions, jalapeños), but this sprout salad has a distinctly Mexican flair.  I stumbled upon the idea when I realized that my windowsill sunflower sprouts were the perfect size for lunch…and that I just happened to have some extra black beans on hand.  The resulting salad was an intriguing blend of crisp freshness and full-bodied Mexican flavors.  You could use many different kinds of sprouts to add a new dimension to your salads:  broccoli sprouts, bean sprouts, barley sprouts, whichever you like best.  I just happen to prefer the more-substantial texture and taste of sunflower sprouts.

To make the base, dice red pepper, tomatoes, and green onions.  Drain black beans.  Wedge them onto the plate in strips and scatter fresh sunflower sprouts on top.

To make the dressing, simply mix flaxseed oil (or extra virgin olive oil) with a bit of red wine vinegar and/or lemon/lime juice in a small bowl.  Add a dash of chili powder and stir until blended.  Pour over vegetables.

¡Buen provecho!