I absolutely love legumes. The nuttiness and texture they add to salads is immaculate. That coupled with their amazing nutritional benefits, adding them to all your salads will always be a win-win situation. In my quest to diversify the types of legumes I consume, I added mung beans to the roster and haven’t looked back.
How To Cook Mung Beans: Soak 1 cup of mung beans overnight. Drain the water and rinse the beans under running tap water. Add 4 cups of water to a pot with the beans and 2 bay leaves. Cook for 20 minutes until soft.
What You’ll Need - Serves 4
1 cup cooked mung beans
1/2 cup chickpeas
1 cup sweet corn kernels
1 cup chopped red cabbage
1/2 cup sliced cherry tomatoes
1/2 cup chopped fresh coriander
1/2 diced red onion diced
2 diced spring onion
1 diced jalapeno (seeds removed if you prefer)
Dressing
1/4 cup soy sauce
1 tbs fish sauce
1 tbs mayonnaise
1 tsp brown sugar
30ml lemon juice (half a small lemon)
80ml olive oil
Salt and pepper to taste
Dressing Method: Combine all the ingredients and whisk together until a smooth consistency. Taste for salt content before adding any as soy sauce and fish sauce are high in sodium.
Let’s get cooking - 5 minutes
Add all the salad ingredients into the bowl with the dressing and combine well.
Chill in the fridge until you’re ready to serve the salad or serve immediately.
This salad works as a great side or throw in some grilled chicken for a meal.
Love,
V