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Mung Bean Salad

Mung Bean Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
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.