Mung Bean Salad w. Haricots & Sundried Tomatoes

It finally feels like summer here in Copenhagen. I guess there’s something special about this time of year; because you’re getting loaded on vitamin D, while getting so much more out of the days. That’s why I’m a sucker for this season.

I created this Mung Bean Salad a while ago and to be honest; I was planning on using it for the next e-book. But since it will take a while before the book is finished, I simply couldn’t wait to share it with you.

This recipe is quite easy. It takes a bit preparation time, due to the fact that the mung beans need to soak at least 8 hours before cooking. But I usually do it while I’m at work and then prepare them when I’m home about 8-10 later (but you can also do it overnight) 

Mung Bean Salad w. Haricots & Sundried Tomatoes

Prep

Cook

Inactive

Total

Yield 4 servings

Ingredients

  • 1 cup mung beans, uncooked
  • 1/2 cup sundried tomatoes, finely chopped
  • 14 ounces / 400 g haricots, fresh or from defrost, cut in half
  • a handful of cilantro, chopped
  • 1/2 cup seedless black olives, sliced
  • 1 small red onion, cut in half and sliced
  • Salt and pepper 

Dressing:

  • 1 tbsp. dijon mustard
  • 1 tbsp. maple syrup
  • 1 tbsp. tahini
  • 1 tsp. apple cider vinegar
  • 1/4 cup water

Instructions

  1. Soak the mung beans overnight or at least 8-10 hours before cooking.
  2. Fill up half a saucepan with water and bring to boil.
  3. Drain the soaked mung beans and rinse carefully. Add the beans to the boiling water and reduce to medium heat. Let cook for 35-45 minutes or until properly cooked. 
  4. In a small bowl, mix Dijon mustard, maple syrup, tahini and apple cider and dilute with water.
  5. Prepare the remaining ingredients.
  6. Rinse the mung beans in cold water and allow them to cool down before mixing everything together. 
  7. Mix all ingredients in a big bowl and enjoy!

Notes

Calories: 318         Fat: 3.4          Saturated fat: 0.6          Carbohydrates: 55.4       Sugar: 10.4                      Fiber: 17.0             Protein: 18.5

 

 

Author: Helene Maj

I'm the plant-based recipe developer and creative soul behind the blog. I'm a hippie at heart, yoga-newbie and then I have a thing for tahini. I develop wholesome eating to nourish mind + body throughout the entire week.

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