Bean sprouts and tomatoes | Heart and Stroke Foundation

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