salt (about 1 teaspoon) and pepper, to tasteIf using fine salt, start with 1/2 and add more as needed.
Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
Drain quickly. When cool enough to handle, gently squeeze out the excess water.
Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.