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Mung Bean Salad

Serves 4

Submited by Preetishree Bose

About the Recipe

As a young child growing up in India, I watched my mother sprouting various beans like Mung, Garbanzo, and Black-eye, and incorporating them into different dishes. Inspired by their nutritional value, I began experimenting with bean salads, drawn to their health benefits. 

Variation 1

Add chopped or shredded coconut, chopped cucumbers, and/or cashew nuts. You may use honey instead of sugar. Use ¼ cup of sprout mix with a sweet yogurt cup or mix with sour cream and grated carrot, chopped nuts, salt, pepper and honey. 

Variation 2

Grind leftover salad into a fine paste and make small pancakes. Serve with ketchup or applesauce or a mix with fruit jam.

Ingredients

  • 1 cup mung beans
  • 2 medium carrots, grated
  • 2 medium tomatoes
  • ½ bunch cilantro
  • 2 teaspoons lemon juice
  • ½ teaspoon ground black pepper
  • Salt to taste
  • 1 ½ tablespoons olive or avocado oil
  • ½ teaspoon sugar
  • 1 tablespoon raisins or 4 or 5 sweet grapes, quartered
  • 1 teaspoon chopped peanuts
  • 1 teaspoon walnut pieces or 1 teaspoon pumpkin seeds (optional)

Directions

  1. Thoroughly rinse 1 cup of mung beans. Add to a large glass or plastic container (that has a lid) and fill with enough water to cover the beans by about an inch. Let them soak for 12 hours or overnight.
  2. Rinse and drain the beans. Partially cover the top with the lid and place in a shaded corner. 
  3. Sprinkle with water once or twice a day (more in hotter months). You will have sprouted mung beans anywhere between 12 hours and 3 days. They will be ready when you see little white roots about a centimeter in length.
  4. In a salad bowl, mix olive oil with 1 teaspoon of lemon juice, salt, sugar, and ground black pepper, whisking until the sugar is dissolved.
  5. Add mung beans to the bowl and toss gently.
  6. Grate carrot and add to the mung bean mixture.
  7. Cut tomatoes into bite size pieces and add to the mung bean mixture.
  8. Add raisins, peanuts, and if desired add walnuts, and pumpkin seeds.
  9. Chop cilantro, toss into the salad. 
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