(I adapted this one from a recipe I found at Whole Foods)
3 cups mung bean sprouts
1 pint grape tomatoes, thinly sliced
1 large cucumber, peeled, seeded and sliced
1/3 cup thinly sliced red onion
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon fresh oregano
1 tablespoon fresh parsely
12 pitted Kalamata olives, chopped
Combine everything in a large bowl and enjoy!
