Mung Bean Salad
Mung Bean Salad made with mung beans, tomato, mint, walnuts, chives, and a simple lemon juice dressing.
Mung bean salad is not only delicious but also a great source of plant-based protein, fiber, and various nutrients. It’s a versatile dish that you can customize to suit your taste preferences and dietary needs. Enjoy this healthy salad as a light lunch all on its own, or at dinner alongside your favorite main dish.
Yield: Serves 4
- 1 cup dried mung beans, soaked in water for 4-6 hours
- 1 large tomato, diced
- 1/2 cup coarsely chopped walnuts
- 2 teaspoons dried mints
- 1/4 cup chopped fresh chives
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- salt & pepper to taste
Drain and cook your mung beans in a medium saucepan with 4 cups water, simmering for about 25-30 minutes or until just tender. Drain and let cool slightly.
Toss the cooked mung beans with chopped tomatoes, mint, chives and walnuts.
Mix the lemon juice and olive oil together. Pour over the salad and mix to coat. Season with salt and pepper.
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