Tangy Cucumber and Mung Bean Sprout Salad

Ingredients

• cucumbers
  2 to 3 large
• mung bean sprouts
  2 cups
• fresh pea greens — if you can find them—a leafy sprout could be substituted or these could be omitted
  3 to 4 cups
• fresh water chestnuts — canned are also okay
  4 to 5 unit
• light soy sauce
  2 tbsp
• cider vinegar
  1 tbsp
• freshly minced garlic
  1 tbsp
• several splashes to 1 tsp tabasco sauce (no

  really, it works!)
  1 unit
• black bean sauce
  1 tbsp
• fresh ground pepper
  ¼ tsp