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
Yield 4 servings
- 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
- 1 tbsp. dijon mustard
- 1 tbsp. maple syrup
- 1 tbsp. tahini
- 1 tsp. apple cider vinegar
- 1/4 cup water
- Soak the mung beans overnight or at least 8-10 hours before cooking.
- Fill up half a saucepan with water and bring to boil.
- 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.
- In a small bowl, mix Dijon mustard, maple syrup, tahini and apple cider and dilute with water.
- Prepare the remaining ingredients.
- Rinse the mung beans in cold water and allow them to cool down before mixing everything together.
- Mix all ingredients in a big bowl and enjoy!
Calories: 318 Fat: 3.4 Saturated fat: 0.6 Carbohydrates: 55.4 Sugar: 10.4 Fiber: 17.0 Protein: 18.5