Mung Bean Salad

Mung beans, either sprouting or cooked as a bean itself, are rather fresh tasting.


The mung beans are soaked overnight and then need to cook for 40 minutes before drained with the added chopped ingredients to make a very fresh and very spring like dish.  The vibrancy of this salad is perfect with fish, cheese or light meats.  It is also a perfect companion to Falafel and other similar bean based patties.

Ingredients:

• 7-8 ozs of dried mung beans (covered in cold water overnight)
• 1 teaspoon salt
• 3-4 tablespoons of chopped parsley
• 2 large spring onions, chopped roughly
• 3 small green peppers, chopped roughly
• 1 lemon for its juice
• Equal quantity of olive oil

In a large sieve, drain the mung beans and then wash through with plenty of fresh cold water until the water runs clear. 

In a large saucepan, bring water to a rolling boil and then take off the heat.  Add the mung beans and the salt, turn down the heat and then bring water to a simmer.  The beans should take about 40 minutes or until tender.

Drain the beans again and briefly wash through with more fresh cold water, but not so the beans lose all of their heat.

Add the parsley, onions and green pepper and combine well.

Whisk the lemon juice and oil together and also combine well.

Serve as it is with pitta bread or chilled for later. 

Keeps well for a couple of days in as the fridge and is a really good base for packed lunches.