This is an easy salad (apart from the small cut sizes of the ingredients) that can be served well as a starter or side dish. The protein in the bean sprouts also makes it a healthy dish. Suitable for vegans too.
Ingredients For 3-4 People
250g mung bean seedlings washed well and dried
A pair of cherry tomatoes
3-5 pieces of onions washed and chopped
1 cucumber and 1 carrot (each one should be medium)
1-2 green chili peppers, cut into small pieces
A handful of mint, cut small
Kernels of ½ pomegranate
2 tablespoons of lemon juice
Half spoon salt
Mung Bean Salad Recipe
In this Indian salad, germinated mung beans are easily thrown into a mixture of spices and lemon juice. We let the mung bean sprouts at home ( about 2-3 days), but you can easily buy them in supermarkets. Best served hot or cold, as a side dish, for the main course or as a snack.
Soak the mung beans in plenty of water for 10 hours. Drain off the soaking water, add fresh water, boil briefly. Reduce heat and simmer for 30 minutes. Add the dressing ingredients to the onions and other vegetables, stir and leave. Drain the beans and peas, return to the saucepan and add the dressing directly. Mix the ingredients for the sauce and set aside.