Mung Bean Salad
- Serves: 2 to 4
- Active Time: 15 mins
- Total Time: 1 hr - 8 hrs
- Views: 25,517
- Success: 98%
Step 1: Soaking & Cooking the Beans• 1 cup dried mung beans
• 1/2 tsp sea salt
Rinse the mung beans and then soak for at least 4 hours or overnight.
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.
Step 2: Assembling the Salad• 3 tbsp red wine or sherry vinegar
• 1/2 cup quality, extra-virgin olive oil
• sea salt, to taste
• 1 bunch green onions, finely sliced (approx. 1 cup)
• 1 bunch fresh mint, finely chopped (approx. 1/2 cup)
To assemble the salad, wash and finely chop the green onions and mint. Gently fold the green onions, mint and mung beans together.
Next, add the vinegar, followed by the olive oil. Gently toss to combine. Taste for seasoning.
- by Dawn Thomas
- December 16, 2008
This healthy and nutritious dish makes a nice light salad. It also makes a colorful and tasty side dish.