| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 244 | 9g | 1.3g | 28g |
| sugars | fibre | protein | salt |
| 6g | 7g | 15g | 0.12g |
Every time I whip up this delectable Mung Bean Salad, I’m reminded of my roots. It’s a medley of vibrant, earthy flavors – bright crunch from the carrots and cucumbers, sweetness from the bell pepper, freshness from the cilantro, all brought together with a zesty dressing that packs a delightful tangy punch.
Revisiting Memories through the Mung Bean Salad
Not too dissimilar to a traditional Nigerian salad known as “Nigerian Salad”, this recipe lets me revisit fond memories. As a lawyer, my days can often get swamped with case files and late night meetings; having a stress-free, quick and nutritious dinner recipe like this one brings comfort at the end of a long day. Not to mention, it’s a definite go-to during those hot, humid Atlanta summers when a cool, refreshing salad is just what I yearn for.
A Fusion of Health and Flavor
Aside from its tantalizing taste, another reason why I cherish this Mung Bean Salad is because of its impressive health benefits. Known for their high protein, fiber and antioxidant content, mung beans are an excellent addition to any meal, especially for those of us trying to maintain a healthy lifestyle. And with the inclusion of vitamin-loaded fresh vegetables, this salad becomes a powerhouse of nutrition.
Its incredibly flexible nature is another thing I love about it. Enjoy it as a standalone dish, pair it up with a lovely pan-seared chicken breast, or use it as a bed for some good-old baked chicken. The mung bean salad’s compatibility with a variety of proteins makes it an ideal regular on our dinner table.
But what I appreciate the most is how this Mung Bean Salad allows me to subtly share a slice of my Afro-Southern fusion for everyone who tries it. And in doing so, continue my love for cooking by exploring and bringing together the best of both worlds.
What You’ll Need
- 1.5 cups of dried mung beans
- 2 medium carrots, grated
- 1 red bell pepper, chopped
- 1 large cucumber, diced
- 1 cup of fresh cilantro, chopped
- 3 green onions, chopped
- For the dressing:
- 4 tablespoons of olive oil
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of lemon juice
- 2 tablespoons of honey
- Salt and pepper to taste
Method
Step One
Begin by soaking the 1.5 cups of dried mung beans overnight. Rinse them thoroughly the next morning and boil them in a pot of water until they are soft and tender. Once cooked, drain the water and set the mung beans aside to cool.
Step Two
Prepare your vegetables. Grate the 2 medium carrots, chop the red bell pepper and 1 large cucumber. Also finely chop 1 cup of fresh cilantro and 3 green onions.
Step Three
In a large bowl, combine the cooled mung beans and the chopped vegetables. Mix them together until they are well combined.
Step Four
Prepare the salad dressing. Combine the 4 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 2 tablespoons of lemon juice, 2 tablespoons of honey, and salt and pepper to taste in a separate bowl. Whisk the ingredients together until they are fully blended.
Step Five
Pour the dressing over the mung bean and vegetable mixture. Toss the salad until all the ingredients are evenly coated with the dressing.
Step Six
Chill the salad in the refrigerator for an hour before serving. This allows the flavors to blend together. Enjoy your Mung Bean Salad!
