Finely dice the tomatoes, radishes, scallions, and ginger into tiny pieces to ensure a bit of everything in every spoonful. For the cucumber, scoop out the seeds first to keep the salad from getting soggy.

Place all the chopped vegetables into a bowl with the sprouted beans and the chopped cilantro.

Whisk together the mustard, salt, sugar, oil, and lemon juice in a separate bowl until well combined.

Drizzle the dressing over the vegetables and toss thoroughly to create a vibrant, crunchy salad.