LENTIL, QUINOA, AND MUNG BEAN SALAD
Packed with fiber, protein, and potassium and lightly dressed with fresh lemon juice and olive oil. This is a family favorite that is always requested for cookouts. I sometimes add a little honey as the acid in lemons can vary depending on the lemon that is used. Top each serving with a little feta, if desired.
Provided by Bren
Categories Salad Grains Quinoa Salad Recipes
Time 9h55m
Yield 8
Number Of Ingredients 17
Steps:
- Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
- Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
- Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
- Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 31.6 g, Fat 11.1 g, Fiber 8.3 g, Protein 9.8 g, SaturatedFat 1.5 g, Sodium 305.2 mg, Sugar 1.8 g
SPROUTED MUNG BEAN SALAD (MOONG SALAAD)
This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.
Provided by Sandi From CA
Categories Lentil
Time 12m
Yield 4 significantly sized servings
Number Of Ingredients 10
Steps:
- Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
- Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
- Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1
MUNG BEAN THREAD SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
- Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
- Serve on lettuce leaves with cilantro leaves garnishing the top.
SPROUTED MUNG BEAN SALAD
Provided by Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Toss all of the ingredients together in a large serving bowl. Serve immediately.
MUNG BEAN SALAD
Make and share this Mung Bean Salad recipe from Food.com.
Provided by dicentra
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the dried mung beans in a large bowl of water and let soak overnight. Drain.
- Bring a large pot of water to a boil. Add mung beans and boil for 10 minutes.
- Drain the mung beans and repeat the process with a fresh pot of boiling water, this time for 7 minutes.
- Drain mung beans and rinse under cold water. Drain well and place in a large bowl.
- Add scallions, mint, olive oil, vinegar and salt and toss to combine.
- Divide among serving dishes, garnish with hard boiled eggs, black olives and fresh mint leaves.
Nutrition Facts : Calories 486.5, Fat 32.3, SaturatedFat 4.8, Cholesterol 105.8, Sodium 506.6, Carbohydrate 35.1, Fiber 11.2, Sugar 1.2, Protein 17.2
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
SPROUTED MUNG BEAN SALAD
From the show The Best of Food Trends, this recipe is courtesy of Sophia Wakefield, Harvest Bakery and Cafe, Jackson Hole, WY. A delish way to eat mung beans! And healthy too!
Provided by Sharon123
Categories Beans
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Toss all of the ingredients together in a large serving bowl.
- Serve immediately.
Nutrition Facts : Calories 811.6, Fat 14.4, SaturatedFat 1.8, Sodium 349.2, Carbohydrate 124, Fiber 38.3, Sugar 0.5, Protein 53
CORN AND MUNG BEAN SALAD
Make and share this Corn and Mung Bean Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak beans in bowl of cold water 5 hours, or overnight.
- Place beans in saucepan, and cover with cold water. Bring to boil.
- Reduce heat to medium-low, and simmer 15 to 20 minutes, or until beans are soft, but not mushy. Drain and rinse under cold water.
- Transfer to bowl. Stir in corn, green onions, lime juice, and gomashio. Season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 162.3, Fat 1.1, SaturatedFat 0.1, Sodium 22.5, Carbohydrate 30.9, Fiber 8, Sugar 2, Protein 10.4
TANGY MUNG BEAN SALAD
Make and share this Tangy Mung Bean Salad recipe from Food.com.
Provided by dicentra
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan of boiling water, add the mung beans and bring back to a boil.
- Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
- In a large bowl, mix the olive oil with the lemon juice, minced garlic, pomegranate molasses and crushed red pepper; season with salt.
- Add the drained mung beans, sliced scallions, red bell peppers, parsley, mint and dill to the dressing and toss well.
- Season the dressing with salt. Serve the salad at room temperature or slightly chilled.
Nutrition Facts : Calories 274.5, Fat 14.4, SaturatedFat 2, Sodium 25.3, Carbohydrate 28.4, Fiber 8.8, Sugar 2.5, Protein 10.8
MUNG BEAN SPROUT SALAD
Make and share this Mung Bean Sprout Salad recipe from Food.com.
Provided by STK FD WIFE
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
- Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
- Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
- Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
- Serve at room temperature or cold.
- Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
Nutrition Facts : Calories 85.1, Fat 5.8, SaturatedFat 0.8, Sodium 198.7, Carbohydrate 7.2, Fiber 1.7, Sugar 5.2, Protein 2.7
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- In a large bowl, soak the mung beans in water for at least 6 hours or overnight. The water should be about 2.5cm (1in) above the beans.
- When soaked, drain the water, place the mung beans in a steamer and steam for 30 minutes until soft.
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