Fresh Mung Beans Salad

 

Total Time40 minsPrep Time15 minsCook Time25 minsDifficultyBeginnerYields1 Serving

 
Ingredients (4 portions)

 1 cup dry mung beans (170g)
 1 red pepper
 1 cucumber
 2 corn on the cob (alternatively use 1 tin of sweet corn)
 300 g cherry tomatoes
 3 spring onions
 ½ lemon
 2 tbsp extra virgin olive oil
 ½ tsp salt
 fresh coriander
 ground pepper

 
Instructions

1

To start, we need to cook the mung beans and the corn on the cob.
Rinse 1 cup of mung beans, place them in a medium-size saucepan, add 3 cups of water and bring to a boil. Reduce the heat to medium-low and cook until tender for about 25 minutes. Make sure to keep the beans covered with water during cooking. If the water level is low, add additional water and reduce the cooking temperature.

2

In another saucepan boil the corn on the cob until tender for about 10-15 minutes. Alternatively, use tinned sweet corn.

3

In the meantime chop the pepper, cucumber and cherry tomatoes into small pieces.
Move them into a big bowl.

4

Slice the spring onions and the fresh coriander finely and add them into the bowl.
Add the juice of 1/2 lemon, the olive oil, salt, pepper and mix everything until combined.

5

Once the corn is cooked, rinse it under cold water to cool it down. Once cool enough, remove the corn from the cob with the help of a knife and move it into the bowl.

6

When the mung beans are ready, rinse them in cold water and set them aside to cool down. When cool enough move them into the bowl and mix. Adjust with salt, pepper, lemon and serve with a sprinkle of fresh coriander and spring onions.
For a better result, keep it in the fridge for about 1 hour before serving.

Tip

To avoid using 2 pots you could boil the corn on the cob together with the beans. In this case, increase the amount of water so that the corn will be completely covered. Also remember that the corn has a shorter cooking time than the beans so make sure to check and remove it from the pot when is cooked.

 

 

 

Ingredients

 1 cup dry mung beans (170g)
 1 red pepper
 1 cucumber
 2 corn on the cob (alternatively use 1 tin of sweet corn)
 300 g cherry tomatoes
 3 spring onions
 ½ lemon
 2 tbsp extra virgin olive oil
 ½ tsp salt
 fresh coriander
 ground pepper

Directions

1

To start, we need to cook the mung beans and the corn on the cob.
Rinse 1 cup of mung beans, place them in a medium-size saucepan, add 3 cups of water and bring to a boil. Reduce the heat to medium-low and cook until tender for about 25 minutes. Make sure to keep the beans covered with water during cooking. If the water level is low, add additional water and reduce the cooking temperature.

2

In another saucepan boil the corn on the cob until tender for about 10-15 minutes. Alternatively, use tinned sweet corn.

3

In the meantime chop the pepper, cucumber and cherry tomatoes into small pieces.
Move them into a big bowl.

4

Slice the spring onions and the fresh coriander finely and add them into the bowl.
Add the juice of 1/2 lemon, the olive oil, salt, pepper and mix everything until combined.

5

Once the corn is cooked, rinse it under cold water to cool it down. Once cool enough, remove the corn from the cob with the help of a knife and move it into the bowl.

6

When the mung beans are ready, rinse them in cold water and set them aside to cool down. When cool enough move them into the bowl and mix. Adjust with salt, pepper, lemon and serve with a sprinkle of fresh coriander and spring onions.
For a better result, keep it in the fridge for about 1 hour before serving.

Fresh Mung Beans Salad

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