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Home » Recipes » Gluten Free

2 September, 2015 By Mary | 13 Comments

Summer Veggie Mung Bean Salad

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{You guys! My cookbook, Nut Butters, is being included in a cookbook giveaway at Barn2Door! You can enter HERE!}

Summer Veggie Mung Bean Salad | thekitchenpaper.com

This salad: all the summer things. ALL THE SUMMER VEG IN THE LAND! Kind of. Plus mung beans.

Summer Veggie Mung Bean Salad | thekitchenpaper.com

Why mung beans? No real reason. A month ago Whole Foods had a sale on all bulk foods — obviously the highlight of my weekend, NBD — and I used it as an opportunity to buy ALL THE DRY GOODS. Including some stuff I've never cooked with before. Mung beans seemed like a good option!

Summer Veggie Mung Bean Salad | thekitchenpaper.com

Summer Veggie Mung Bean Salad | thekitchenpaper.com

I'll admit: I totally overcooked them. My bad. If you were here eating this salad with me you'd be like "what the heck, Mary, these are really squishy." Again, my bad. When YOU cook this, do as I say — not as I do. Luckily, there are so many delicious russian casinos and veggies in this salad that I don't mind the overcooked mung beans!

Summer Veggie Mung Bean Salad | thekitchenpaper.com

We have: tomatoes, cucumber, onion, avocado, CORN, and a tangy lemon/apple cider vinegar/olive oil dressing. So easy. So light! This is pretty much the epitome of health, right? Right. The day I made this I also ate literally half of block of Tillamook cheese (one of the BIG blocks). Don't judge. Balance, right? Balance. It happens.

Summer Veggie Mung Bean Salad | thekitchenpaper.com

Cook your mung beans! Chop your veggies! Throw it all together. SO SO SO SIMPLE!

Have a wonderful rest of your week!

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Summer Veggie Mung Bean Salad

★★★★★ 5 from 1 reviews
  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x
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Ingredients

Units Scale
  • 1 cup uncooked mung beans
  • ½ cup red onion, diced
  • 2 cups cherry tomatoes, halved
  • 2 avocados, cubed
  • 2 ears of corn, cooked and kernels cut off
  • 1 Tbsp lemon juice
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • salt & pepper

Instructions

  1. Rinse and cook your mung beans according to directions (in a saucepan with plenty of water, simmering for about 40 minutes) until soft, but not squishy. Drain and let cool slightly.
  2. Toss the cooked mung beans with all of the vegetables.
  3. Mix the lemon juice, apple cider vinegar, and olive oil together. Pour over the salad and mix to coat. Season generously with salt and pepper.

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Reader Interactions

Comments

  1. Eileen says

    September 03, 2015 at 2:44 pm

    Yes! All the veg! This salad sounds like the perfect way to eat half the veg in the CSA box, all in one dish. 🙂 If only our CSA gave us mung beans too...

    Reply
    • Mary says

      September 03, 2015 at 6:31 pm

      Ha! Yes! I'm not sure you'll ever see mung beans in your CSA box... but here's wishing! xo

      Reply
  2. Kirsten Haley says

    July 03, 2017 at 10:16 pm

    Can you still make this if they have already sprouted

    Reply
    • Mary says

      July 04, 2017 at 10:54 am

      Hi Kirsten! Sprouted grains would be great in this! Just make sure they haven't gone bad — which to me would mean I intentionally sprouted them, with careful rinsing. Enjoy!

      Reply
  3. Nicole says

    February 25, 2019 at 1:00 pm

    Hey could i prepare this salad and have it for lunch thr following day or it has to be eaten the same day?

    ★★★★★

    Reply
    • Mary says

      March 10, 2019 at 5:48 pm

      Hi Nicole — You could definitely prepare this a day ahead! Enjoy! xo

      Reply
  4. Aash says

    May 11, 2020 at 8:16 pm

    Hi! Is this whole or half mung beans?

    Reply
    • Mary says

      May 22, 2020 at 5:03 pm

      I used whole!

      Reply

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