Healthy Seasonal Mung Bean Salad Recipe

Name: Healthy Seasonal Mung Bean Salad Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 people
Ingredients: 150 grams dried mung beans; 400 grams broccoli florets; 1 large avocado; 1 bunch spring onions; 1 handful Coriander leaves; 1 large lemon; 2 tablespoons olive oil; 2 teaspoons pomegranate molasses; salt & pepper

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
2 people
Calories
685 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Turkish

Healthy Seasonal Mung Bean Salad Recipe

Griffin Roy

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This healthy and delicious mung bean salad recipe gives us a big bowl of seasonal green. We have used fresh, springtime ingredients to compliment our cooked dried mung beans. The beauty of this green mung bean salad is you can change around the other salad ingredients according to the season. We've added some suggestions for alternative ingredients in the FAQ section of the article.

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Ingredients

Servings

For The Salad

150 grams dried mung beans
400 grams broccoli florets
1 large avocado (flesh scooped out & sliced into bite-sized chunks)
1 bunch spring onions (cleaned & roughly chopped)
1 handful Coriander leaves

For The Salad Dressing

1 large lemon (juice of )
2 tablespoons olive oil
2 teaspoons pomegranate molasses (or balsamic vinegar)
salt & pepper (to season)

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Instructions

First of all, bring around 700 millilitres of water to the boil in a saucepan and blanch your broccoli for a few minutes until al dente.
Remove the broccoli from the pan with a slotted spoon and place in a colander.
Pour cold water over your broccoli florets so that they don't cook further.
Now add your mung beans to the same pan of boiling water.
Reduce to a medium heat and cook for around 30 minutes until your beans have softened. You can do a taste test from 20 minutes onwards to make sure they don't overcook.
Whilst your beans are cooking, you can prep your other ingredients.
Add your broccoli, onions and coriander leaves to a large bowl and mix around.
When your beans are cooked, drain them in your colander and pour cold water over them.
Drain again and add them to your salad bowl and mix around.
Mix your salad dressing ingredients in a ramekin bowl, pour the dressing over your salad and mix.
Now add your avocado pieces and mix them in carefully so that they don't start to mash.
Divide the salad between two bowls.
Enjoy your mung bean salad as a light lunch or as a side dish.

Notes

As with all of our recipes, the calorie count for our mung bean salad recipe is meant as a general guide.
Calories are per serving, based on 2 servings. If you are using the mung bean salad as a side dish, it can serve up to 4 people.
Feel free to experiment with other green salad leaves and herbs to add to your mung beans to keep it fresh and seasonal.
Some people soak their mung beans for up to 8 hours befıore cooking. If you do this, be sure to keep your eye on them when cooking. Cooking time will be reduced and you don't want mushy beans.