Name: Summer Veggie Mung Bean Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 cup uncooked mung beans; 1/2 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

Ingredients

Units Scale

1 cup uncooked mung beans
1/2 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

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.
Toss the cooked mung beans with all of the vegetables.
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.