Refreshing Mung Bean Salad
This salad is a perfect meal for warmer days or as a packed lunch since it's eaten cold. Fresh, nutritious, crunchy, and creamy, it will satisfy both your taste buds and your belly. You can cook the mung beans a day in advance and keep them drained and in the refrigerator for an even quicker meal.
Ingredients
For the salad
- 500 g mung beans
- 4 tomatoes
- 2 spring onions
- ½ large cucumber about 240g
- 250 g greens of your choice I used romaine lettuce
- 180 g frozen corn
- 1½ teaspoons salt
- 60 g coarsely chopped nuts of your choice I used walnuts and almonds
For the dressing
- Juice of 2.5–3 lemons
- 1 tablespoon tahini
- 1 large clove of garlic crushed
- 1 teaspoon salt
- a pinch of ground cumin
- a pinch of black pepper
Instructions
- Soak the mung beans in water overnight. (optional)
- In the morning, rinse and place them in a pot with plenty of water (the water level should be about 3-4 fingers above the level of the beans) and 1½ teaspoons of salt. Cook for about 30 minutes or until softened.
- While the beans are cooking, finely chop the tomatoes, spring onions, cucumber, and greens. Add the corn, chopped walnuts, and almonds, and set aside.
- Once the beans are cooked, drain and rinse them with cold water to cool them down and stop the cooking process. Place the drained and cooled beans in a large bowl and add the prepared vegetable and nut mixture.
- In a small jar, mix the ingredients for the dressing, close the jar, and shake well. Pour the dressing over the salad and mix thoroughly. Adjust salt or lemon juice to taste.
Tips and Info
Serve the salad with whole grain bread. Instead of mung beans, you can use brown lentils.