Mung Bean Salad
by Dawn T in Rouxbe RecipesMung beans, mint, green onions, red wine and olive oil are tossed together to create this healthy, refreshing and darn tasty salad!
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Step 1: Soaking the Beans
Rinse the mung beans and then soak for at least 4 hours or overnight.
- 1 cup dried mung beans
Step 2: Cooking the Beans
To cook the beans, bring a medium pot of cold water to a boil. Add the beans, bring to a boil and then turn the heat to medium. Let the beans gently simmer for approximately 15 to 20 minutes or until just tender.
Halfway through the cooking time add the salt and continue cooking.
When done, the beans should be fully cooked through but not mushy. Drain and run under cold water to stop the cooking process. Transfer to a large bowl.
- 1/2 tsp kosher salt
Step 3: Preparing the Mise en Place
Wash and finely chop the green onions and mint. Gently fold the green onions, mint and mung beans together.
- 1 bunch green onions (about 1 cup)
- 1 bunch fresh mint (about 1/2 cup)
Step 4: Assembling the Salad
To assemble the salad, add the vinegar, followed by the olive oil. Gently toss to combine. Taste for seasoning. If desired, add a bit of crumbled feta.
- 3 tbsp red wine or sherry vinegar
- 1/2 cup quality, extra-virgin olive oil
- kosher salt (to taste)
- 1/4 cup feta cheese (optional)
Notes
This healthy and nutritious dish makes a nice light salad. It also makes a colorful and tasty side dish.
