Mung beans, mint, green onions, red wine and olive oil are tossed together to create this healthy, refreshing and darn tas...
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I've never had mung beans before but was aware of their great nutritional value, so gave this recipe a shot.
Well, besides being a completely healthy dish that satiates your appetite for several hours, this is an absolutely delicious dish. The wine/vinegar (I actually used both...) plus feta really give the dish a bright taste. I am making it again this weekend for some guests and am doubling the recipe so I have leftovers to take to work.
Another great recipe from Rouxbe. Cheers!
I was happy to see the comments reminding me of this salad as it gave me a chance to use fresh mint from the garden. I sprout mung beans for salads regularly and love the crunch they add. This is the first time I have cooked them and they were great. I only used about half of the dressing and served it as a side dish. It got lots of compliments from our guests and it was refreshing to serve something a little different. Also it's a bonus to be able to cook the beans a day ahead.
Before this recipe, I had never used mung beans. They cook really fast, have a mild flavor, and a texture than seems closer to a soft grain rather than a bean. After trying this recipe, I now keep mung beans on hand as a basic pantry staple. In fact, I made this salad for a "last minute" dinner party last weekend. I substituted an herbed goat cheese for the recommended feta, and it still turned out wonderful. It all disappeared. I truly don't remember liking beans in my childhood, but the flavors in this recipe are so pleasant that even the kids at the party were digging in with enthusiasm. I recommend giving this a try.