I’d been wanting to try mung beans for a little while now. Well, other than the way I am so used to eating them, that is.
Much to my surprise, I recently found out that I’d been enjoying them all my life, without even knowing it! In fact, it wasn’t until I saw that cute looking little green bean at the store and decided to look it it that I learned that bean sprouts, the ones we are all so familiar with for they are regularly used in Asian cuisine, are in fact sprouted mung beans!
But before all that sprouting action takes place, there is a bean, and an unbelievably cute bean at that! They almost look like little jewels, I find. I have to admit that they are much cuter in their dry state, but still, I am happy I tried them cooked, as opposed to sprouted.
Will I be cooking them again? Sure thing! But now that I know how to sprout them myself, you can be sure that I will be giving that a try fairly soon! That AND other beans and seeds too!
I guess that means you can expect to see quite a few salad recipes “sprout” on these pages in the very near future!
Good thing summer is here! 😀
- ½ cup mung beans, cooked and cooled
- 1 cup quinoa, cooked and cooled
- ½ cup red onion, finely chopped
- ½ cup fresh flat parsely, chopped
- 2 small carrots, diced
- 4 small beets, cooked, cooled and diced
- 1 tbsp white wine vinegar
- 1 tbsp old style grain mustard
- ½ tsp marinated garlic flowers
- 1 tsp dried oregano
- ½ tsp salt
- Black pepper to taste
- 2 tbsp mint, chopped
- Whole mint leaves
- Cook quinoa and mung beans per instructions on package. Allow to cool completely in the refrigerator.
- Mix all ingredients for the salad together in a medium size mixing bowl.
- In a separate bowl, whisk all the ingredients for the dressing and pour over salad.
- Toss to combine. If you can, allow to marinate for a few hours in the refrigerator, to allow flavours to fully develop.
- Garnish with chopped and whole mint leaves.