1/2 cup mung beans,
1/2 medium onion,
1 chili & green pepper,
2 slices of tangerine,
2 tbsp fresh blueberry,
1 tbsp walnut oil,
1 tsp himalayan salt.
1. Wash the provence greens and place in the bowl.
2. Saatue sliced onions and cutted peppers with the walnut oil and with salt into pan.
3. Add boiled and strained beans in to pan and stir for 1-2 minutes on medium high.
4. Add blueberries and tangerine slices.
5. Place in to the plate.