Mung Bean Salad

Mung Bean Salad is a vibrant and nutritious dish that combines the earthy flavors of mung beans with crisp vegetables and a tangy dressing. This refreshing salad is perfect for a light meal or as a side dish, packed with protein and fiber.

Ingredients

• Mung beans - 100 grams
• Cucumber - 1 medium, diced
• Cherry tomatoes - 100 grams, halved
• Red bell pepper - 1 small, diced
• Green onions - 2, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the mung beans under cold water and soak them in water for at least 4 hours or overnight.
2. Drain the soaked mung beans and place them in a pot with 300 ml of water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and let cool.
3. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped green onions, and cilantro.
4. Add the cooled mung beans to the vegetable mixture.
5. In a small bowl, whisk together the lime juice, sesame oil, soy sauce, salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
7. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Nutrition

• Calories: 180
• Protein: 9 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein and essential amino acids.
• High in fiber, promoting digestive health.

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