Title: Tangy cucumber & mung bean sprout salad
 Categories: Digest, Feb95
      Yield: 1 Servings
 
      2    To 3 large cucumbers
      2 c  Mung bean sprouts
      3    To 4 cups fresh pea greens
           If you can find them--a
           Leafy sprout could be
           Substituted or these could
           Be omitted
      4    To 5 fresh waterchestnuts
           (canned are also okay)
 
  2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced
  garlic x several splashes to 1 tsp. Tabasco sauce (no, really, it
  works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper
  
  Peel the cucumber, slice it down the middle and remove the seeds. Cut
  each half down the middle and slice these strips into bite sized
  pieces.
  
  Toss cucumbers and mung bean sprouts into a large sealable container.
  Mix the dressing separately and pour over the veggies. Put the lid on
  the container and shake it. Put it in the fridge to marinate for 3
  hours or over night, shaking it whenever you think of it.
  :)
  
  Just before serving add the pea greens and peeled, chopped
  waterchestnuts and shake the whole thing together again.