Bright 15-Minute Mung Bean Salad with Lemon and Herbs

This mung bean salad comes together in 15 minutes, start to finish. Canned mung beans make it a weeknight hero, no soaking or simmering needed.

It is bright and herb-packed, with a punch of lemon and a gentle crunch from cucumber and bell pepper. A protein-rich salad that feels light but leaves you full.

Why This Salad Works

The dressing is simple: lemon juice, olive oil, a little garlic, salt. It wakes up the beans without masking their earthy nuttiness.

I lean on this recipe when I need a quick lunch that does not feel sad. It holds for a few days, so I make a big batch and scoop it over greens or into a pita as the week goes on.

Ingredients

• 2 cans (15 oz each) mung beans, drained and rinsed: look for them in the international aisle, near the beans and lentils.
• 1 English cucumber, diced small: you can use any cucumber, seed it first if it has large watery centers.
• 1 red bell pepper, diced small
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh mint
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp black pepper

Variations / Substitutions

• Swap the beans: canned chickpeas or black-eyed peas work great here with the same prep.
• Change the herbs: dill or cilantro can stand in for the mint and parsley, use what you have.
• Add some heat: a minced jalapeño or a pinch of red pepper flakes stirred into the dressing gives a nice kick.
• Make it creamy: fold in crumbled feta or diced avocado just before serving.

Crispy Sheet Pan Lemon Chicken makes an easy main to round out the meal with this salad.

How to Make Mung Bean Salad

Step 1: Whisk the Dressing

In a small bowl, whisk together the 3 tbsp lemon juice, 2 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until the salt dissolves and the mixture looks slightly thickened, about 1 minute.

Step 2: Combine the Beans and Veggies

Place the rinsed mung beans, diced cucumber, bell pepper, sliced red onion, parsley, and mint in a large mixing bowl. Use your hands or a spatula to gently fold everything together, keeping the herbs from bruising.

Step 3: Toss and Serve

Pour the dressing over the bean mixture and toss until everything is evenly coated. Taste a bean and add another pinch of salt or a squeeze of lemon if it needs more punch. Serve right away, or let it sit for 10 minutes so the flavors can meld.

A Few Notes Before You Start

• Rinse the beans well. A good rinse removes any metallic notes from the can and keeps the salad tasting fresh.
• Dice the veggies about the same size as the beans. That way every forkful grabs a little of everything.
• Wait to dress the salad if you plan to stash it for several days. Toss with half the dressing, then add the rest before serving so the herbs stay vibrant.
• This dressing doubles easily. Keep extra in a jar in the fridge and drizzle over roasted vegetables or grilled chicken.

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. The salad tastes even better the next day as the lemon and garlic sink into the beans. Serve it chilled or let it come to room temperature, either way works.

What Goes Well With Mung Bean Salad

Spoon it next to grilled chicken or seared salmon for a complete meal. It also makes a great filling for a warm pita with a dollop of plain yogurt.

Frequently Asked Questions

Can I use dried mung beans instead of canned?

Yes. Cook 1 cup of dried mung beans in simmering water until tender but not mushy, about 25 minutes. Drain, rinse with cold water to stop the cooking, and cool before making the salad.

Is this salad gluten-free?

It is, as long as your canned beans do not have added wheat starch. Most brands are just beans, water, and salt, but check the label if you need to be certain.

Can I add other vegetables?

Absolutely. Diced celery, shredded carrot, or halved cherry tomatoes all work well. Just stick to about the same total volume so the dressing still coats everything.

What if I don’t have fresh mint?

You can leave it out and double the parsley, or use a handful of fresh basil instead. The salad will be a little less sharp but still delicious.

Mung Bean Salad Recipe

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 180

Ingredients Method Notes

Ingredients

  

• 2 cans (15 oz each) mung beans, drained and rinsed
• 1 English cucumber, diced small
• 1 red bell pepper, diced small
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh mint
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp black pepper

Method

 

1. Whisk lemon juice, olive oil, garlic, salt, and pepper in a small bowl until the salt dissolves.
2. In a large bowl, combine the beans, cucumber, bell pepper, onion, parsley, and mint.
3. Pour the dressing over the salad, toss to coat, and taste for salt and lemon. Serve immediately or let it sit 10 minutes to blend the flavors.

Notes

Canned mung beans can vary in salt; taste and adjust the dressing seasoning as needed. Rinse the beans well to remove the canning liquid. If using dried beans, cook 1 cup dried beans in water until tender, about 25 minutes, then drain and cool completely.