Tangy Cucumber and Mung Bean Sprout Salad

Ingredients

 * 2 to 3 large cucumbers
 * 2 cups 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 water chestnuts — canned are also okay
 * 2 tbsp light soy sauce
 * 1 tbsp cider vinegar
 * 1 tbsp freshly minced garlic
 * several splashes to 1 tsp tabasco sauce (no, really, it works!)
 * 1 tbsp black bean sauce
 * ¼ tsp fresh ground pepper

Directions

 * 1) Peel the cucumber, slice it down the middle and remove the seeds.
 * 2) Cut each half down the middle and slice these strips into bite sized pieces.
 * 3) Toss cucumbers and mung bean sprouts into a large sealable container.
 * 4) Mix the dressing separately and pour over the veggies.
 * 5) Put the lid on the container and shake it.
 * 6) Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it. :)
 * 7) Just before serving add the pea greens and peeled, chopped water chestnuts and shake the whole thing together again.