Saturday, October 29, 2011

Mung Bean Salad

Mung Bean Salad with Peppers and Basil
Adapted from recipe at

2 cups sprouted mung beans*
2 green bell peppers, chopped
2 red bell peppers, chopped
1 red onion, diced
2 cloves garlic, minced
1 cup basil leaves, chopped
2 tablespoon parsley, chopped
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Kosher salt
Freshly ground black pepper

Prepare beans according to directions on package; I used Truroots organic sprouted mung beans. Stovetop cooking directions: Add 1 cup beans to 3 cups boiling water. Cook 5 minutes, turn off heat, cover and let sit 2 more minutes. drain excess liquid, if necessary.
In a large bowl, whisk together oil and vinegar. Add the beans, peppers, onion, garlic, basil, and parsley, and toss to coat. season to taste with salt and pepper.
Serve at room temp or chilled.
*1 cup uncooked yields about 2 cups cooked.
Serves 1 =P
Simple and delicious!

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