Mung Bean Salad
Bright, refreshing, and packed with plant-based protein, this Mung Bean Salad is the perfect wholesome dish for any occasion. Featuring tender, cooked mung beans paired with crisp cucumber, juicy cherry tomatoes, and the zesty kick of red onion, this salad is as nutritious as it is flavorful. A tangy lemon-cumin dressing ties everything together while fresh cilantro adds a burst of herbal brightness. Naturally vegan, gluten-free, and ready in under 40 minutes (plus soaking time), this vibrant salad is ideal as a light lunch, a side dish, or even a meal prep favorite. Serve it chilled or at room temperature for a delightful blend of textures and flavors that will impress your taste buds.
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Recipe Information
Ingredients
- 1 cup dry mung beans
- 4 cups water
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.25 cup fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the mung beans thoroughly under cold water and soak them in water for 6-8 hours or overnight.
Drain and rinse the soaked mung beans. Add them to a medium saucepan with 4 cups of water.
Bring the water to a boil, then reduce the heat to a simmer. Cook the mung beans for 15-20 minutes, or until they are soft but still retain their shape. Drain and let them cool completely.
While the beans are cooling, dice the cucumber into small cubes, halve the cherry tomatoes, finely chop the red onion, and roughly chop the fresh cilantro leaves.
In a large mixing bowl, combine the cooled mung beans, diced cucumber, cherry tomatoes, red onion, and cilantro.
In a small jar or bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the mung bean mixture and gently toss until everything is evenly coated.
Let the salad sit for 10 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
Serve chilled or at room temperature. Enjoy your fresh and vibrant Mung Bean Salad!
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 24.0 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
