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Summer veggie mung bean salad

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The Kitchen Paper

(Read caption) Mung beans are native to Southeast Asia and are used in savory and sweet dishes. Cooked on the stove top they add protein to a summer salad.

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Why mung beans? No real reason. A month ago Whole Foods had a sale on all bulk foods – obviously the highlight of my weekend – and I used it as an opportunity to buy all the dry goods. Including some stuff I’ve never cooked with before. Mung beans seemed like a good option!

I’ll admit: I totally overcooked them. My bad. If you were here eating this salad with me you’d be like “what the heck, Mary, these are really squishy.” Again, my bad. When YOU cook this, do as I say – not as I do. Luckily, there are so many delicious veggies in this salad that I don’t mind the overcooked mung beans!

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We have: tomatoes, cucumber, onion, avocado, CORN, and a tangy lemon/apple cider vinegar/olive oil dressing. So easy. So light! This is pretty much the epitome of health, right? Right. The day I made this I also ate literally half of block of Tillamook cheese (one of the BIG blocks). Don’t judge. Balance, right? Balance. It happens.

Recommended:22 summer salads

Cook your mung beans! Chop your veggies! Throw it all together. SO SO SO SIMPLE!

Summer veggie mung bean salad
Serves 4 to 6

1 cup uncooked mung beans
1/2 cup red onion, diced
2 cups cherry tomatoes, halved
2 avocados, cubed
2 ears of corn, cooked and kernels cut off
1 tablespoon lemon juice
3 tablespoons apple cider vinegar
3 tablespons olive oil
Salt & pepper

1. Rinse and cook your mung beans according to directions (in a saucepan with plenty of water, simmering for about 40 minutes) until soft, but not squishy. Drain and let cool slightly.

2. Toss the cooked mung beans with all of the vegetables.

3. Mix the lemon juice, apple cider vinegar, and olive oil together. Pour over the salad and mix to coat. Season generously with salt and pepper.

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Related post on The Kitchen Paper: Asian kale edamame salad