Subscribe

Summer veggie mung bean salad

You'll find all things summer in this salad packed with fresh vegetables and boosted with protein from mung beans.

  • close
    Mung beans are native to Southeast Asia and are used in savory and sweet dishes. Cooked on the stove top they add protein to a summer salad.
    The Kitchen Paper
    View Caption
  • About video ads
    View Caption
of

Why mung beans? No real reason. A month ago Whole Foods had a sale on all bulk foods – obviously the highlight of my weekend – and I used it as an opportunity to buy all the dry goods. Including some stuff I’ve never cooked with before. Mung beans seemed like a good option!

I’ll admit: I totally overcooked them. My bad. If you were here eating this salad with me you’d be like “what the heck, Mary, these are really squishy.” Again, my bad. When YOU cook this, do as I say – not as I do. Luckily, there are so many delicious veggies in this salad that I don’t mind the overcooked mung beans!

We have: tomatoes, cucumber, onion, avocado, CORN, and a tangy lemon/apple cider vinegar/olive oil dressing. So easy. So light! This is pretty much the epitome of health, right? Right. The day I made this I also ate literally half of block of Tillamook cheese (one of the BIG blocks). Don’t judge. Balance, right? Balance. It happens.

Recommended: 22 summer salads

Cook your mung beans! Chop your veggies! Throw it all together. SO SO SO SIMPLE!

Summer veggie mung bean salad
Serves 4 to 6

1 cup uncooked mung beans
1/2 cup red onion, diced
2 cups cherry tomatoes, halved
2 avocados, cubed
2 ears of corn, cooked and kernels cut off
1 tablespoon lemon juice
3 tablespoons apple cider vinegar
3 tablespons olive oil
Salt & pepper

1. Rinse and cook your mung beans according to directions (in a saucepan with plenty of water, simmering for about 40 minutes) until soft, but not squishy. Drain and let cool slightly.

2. Toss the cooked mung beans with all of the vegetables.

3. Mix the lemon juice, apple cider vinegar, and olive oil together. Pour over the salad and mix to coat. Season generously with salt and pepper.

Related post on The Kitchen Paper: Asian kale edamame salad

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK