1. Soak the mung beans in fresh water at room temperature for 24 hours. Change the water in the evening and the next morning, rinsing them.2. Drain the mung beans and refrigerate them.3. In a pot of boiling salted water, cook the sunchokes for 15 minutes. Drain them and cut them into pieces, set aside.4. In a salad bowl, mix the horseradish with the vinegar. Gradually add the oil while whisking, then the orange juice and zest. Add the mint and coriander. Add the sprouted beans, corn, and sunchokes. Mix everything.5. Refrigerate until serving.