Mung Bean Salad


Mung Bean Salad

3 cups sprouted mung beans see recipe

2 teaspoons olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 cup water

1/2 cup cherry tomato, cut in half

1/2 cup cucumber, sliced and cut in quarters 

1/2 cup red onion, small diced

1 avocado, small diced

1/2 cup corn, kernels off the cob (optional)

1/4 cup cilantro, chopped

3 tablespoons olive oil

1/2 teaspoon dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons lime juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red Chili flakes

As you know, I love mung beans, and there are so many things you can do with them. This salad is perfect for the summer because its tomato and corn season!

Firstly, I do not recommend using corn unless it’s from the farmers market or from the super market labeled organic. I am not a huge fan of corn, (mainly because of GMO’s) but I feel better eating it knowing that it’s coming from a reliable source. And there is also the option of not using the corn at all! Either way, it’s a great salad with or without it.

I cooked the mung beans a little bit because I don’t really like how mung beans taste uncooked. I rarely eat them raw, and when I do, it’s with a banging sauce. I cooked it for less than 5 minutes, to eliminate the raw flavor. But 5 minutes or less is all it needs because you still want texture. If you don’t mind the taste of raw mung beans, which can and absolutely should be eaten raw, then go for it. Just keep in mind, if you’re using corn, it will not need the 1/4 cup of water.

In a large sauté pan, add the minced garlic and sauté on low heat until it becomes aromatic. You don’t want to get much color, just lightly cooked. Immediately add corn kernels, the mung beans and salt and add the water to the pan and cook on medium heat until the water has evaporated. Immediately transfer the mung beans and corn to a flat sheet tray and allow to cool down. In the mean time, cut all of the vegetables and make the dressing. In a large bow, add the mung beans and corn, tomatoes, red onions, cucumber, avocado and cilantro. Mix gently. Add the dressing and mix until well combined. Enjoy!

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