Mung Bean Salad with Crisp Vegetables and Lemon Dressing

A juicy, crisp mung bean salad with fragrant lemon dressing and a hint of warm Eastern spices — perfect as a light lunch or a lively side dish. Rich in plant protein and fiber, it comes together easily and tastes wonderfully fresh.

Ingredients

• Mung beans — 200g (7 oz)
• Cherry tomatoes — 200g (7 oz)
• Cucumber — 1
• Sweet pepper — 1
• Red onion — 1
• Cilantro or parsley, chopped — 2 tbsp
• Olive oil — 2 tbsp
• Lemon juice — 1 1/2 tbsp
• Garlic — 1 clove
• Ground cumin — 1/2 tsp
• Salt — 1/2 tsp, or to taste
• Ground black pepper — 1/4 tsp
• Sesame seeds — 1 tbsp (optional)

Step-by-Step Recipe

1. Rinse the mung beans thoroughly. For a softer texture, you can soak them for 2 to 4 hours, but this is optional.
2. Bring a large pot of water to a boil and add a pinch of salt. Cook the mung beans for 20 to 25 minutes, until tender with a slight ‘al dente’ bite. Drain, rinse under cold water, and let dry.
3. Prepare the vegetables: dice the cucumber, cut the pepper into thin strips, slice the onion into half-moons, halve the cherry tomatoes, and finely chop the herbs.
4. Make the dressing: whisk together the lemon juice, olive oil, crushed garlic, cumin, salt, and pepper until well combined.
5. In a large bowl, combine the cooled mung beans, vegetables, herbs, and sesame seeds. Pour over the dressing and toss gently.
6. Let the salad sit for 10 minutes so the flavors meld, then serve.

Nutritional Value per Serving

Tips and Variations

• To save time, cook the mung beans without soaking, but keep an eye on them so they don’t overcook.
• Swap the lemon juice for lime juice if you want a brighter citrus note.
• Add avocado for a creamier texture and healthy fats.
• For a heartier version, add cooked chicken breast or roasted pumpkin cubes — both pair beautifully with the salad.
• A pinch of chili flakes or a little fresh chili will bring a pleasant heat.

Storage

This salad tastes best on the day it is made, but it will keep in the refrigerator for up to 2 days in an airtight container. If you’re making it ahead, keep the dressing separate and toss it in just before serving so the vegetables stay crisp.

FAQ