Mung Bean Salad
A light, nutritious salad combining mung beans with seasonal vegetables and herbs. This recipe is gluten-free, dairy-free, vegetarian, and vegan.
Ingredients
- 1 cup Mung beans, dried
- ½ cup Fresh tomatoes, diced
- ½ cup Cucumber, diced
- ¼ cup Red onion, diced
- 1 tbsp Fresh dill, chopped
- ½ whole Fresh lemon
- 1 pinch Himalayan Salt
Instructions
- Prepare and cook mung beans as indicated on packaging. Typically, this means simmering mung beans in water for about 30-40 minutes. Cook until soft. If mung beans have been previously soaked in water for 6-8 hours cut cooking time in half.
- While the mung beans are cooking, dice tomato, cucumber, red onion, and dill.
- Once the mung beans are finished cooking, strain and rinse with cold water.
- Add mung beans, tomato, cucumber, red onion, and dill to a large bowl.
- Squeeze 1/2 lemon into the bowl and mix thoroughly.
- Add salt to taste. Add more salt if needed.
- Cover and place in the refrigerator for 1 hour. This allows all ingredients to cool and flavors to develop!
Notes
Store in the refrigerator for 3-4 days in an air tight glass container.