Mung Bean Salad

Although I love my green salad with olives, tomatoes and balsamic vinegar, leafy salads can sometimes get a tad bit boring. C'mon I know you'll agree.

I love whipping up this quick dish for days when I want a salad that's a little more exciting than the usual garden salad. It's crunchy, a little tangy and oh so fresh!

I have included my favorite, classic toppings in this recipe but feel free to add your own and improvise.



You will need:



1/2 cup of mung beans

1 onion chopped finely

1 medium tomatoes chopped finely

1 cucumber, peeled and chopped finely

Coriander

Lime

Red Chili Powder

Salt

*Note: Dry mung beans will double in quantity when sprouted

Method:

1) Place mung beans in a bowl of cold water and soak it at room temperature overnight

Many say soaking mung beans isn't necessary, but I prefer soaking it overnight as it helps to remove some indigestible sugars and makes cooking it a heck of a lot quicker.

2) Using a strainer, get rid of all the water

3) Boil soaked mung beans for 30 minutes or until soft

4) Drain and let it cool

5) Chop onion, tomatoes, and cucumber finely

6) In a large bowl, mix mung beans with the chopped vegetables

7) Season with salt, red chili powder and lime juice

9) Garnish with coriander

For an extra kick, add in some chopped green chilis.



Bon Appétit :)