- Serves: 2 to 4
- Active Time: 15 mins
- Total Time: 1 hr - 8 hrs
- Views: 89,158
- Success Rating: 98% (?)
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.
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.
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. Thanks
Rouxbe StaffGlad you liked it so much and great idea with the goat cheese! Cheers!
My course has not started yet, but I already made this recipe today, this is a very easy and flavorful dish. Thank you! ( I left out the olive oil and did not miss it)
Thanks so much for your comment Cindy! We are so happy that you are learning with Rouxbe - enjoy your course and know what we are here to assist every step of the way! Chef Kirk
As I don't use oil, how much would omitting it from the recipe affect the dish? Any sort of substitutions you could possibly suggest?
Hi Ricky, The oil here is to coat the ingredients with the seasonings and create a nice mouthfeel. One trick I use from time to time, is I whisk a little bit of cornstarch into simmering vegetable stock to just slightly thicken it. This can then be cooled and used in place of the olive oil. I hope this helps! Cheers, Sandy
Thanks a lot Sandy, I'll give it a go.....love mung beans!!!!
I'm not surprised I loved this salad made with the last of the fresh mint from my garden, but I was quite surprised that my veggie-averse husband went back for seconds! My first time cooking mung beans, but not my last. Thank you!