Though salads are quick and easy to prepare, our biggest challenge is to choose right ingredients to make it nutrient-rich. Here’s a vegan protein-rich Mung Bean salad for you and your family.
For the salad:
Mung Beans (½ cup, uncooked)
Cucumber (1 cup, chopped)
Tomatoes (1 cup, chopped)
Bell pepper (½ cup, chopped)
Handful of fresh Cilantro (roughly chpped)
Salt and black pepper to taste
For the dressing:
Lemon juice (2 tsp)
Olive oil (2 tsp)
Cumin powder (¼ tsp)
Freshy ground black pepper (¼ tsp)
Dash of salt
You can soak the mung beans overnight. This will speed up the cooking time.
1. Cook the mung beans in salted water until tender, but do not overcook. (You can pressure cook it as well)
2. Drain the excess water from cooked mung beans and let it cool. Then combine it with all chopped veggies in medium sized bowl.
3. To prepare salad dressing, combine lemon juice, olive oil and spices and mix well. Add additional salt and pepper to taste.
4. Dress the salad with prepared dressing and mix it well. Refrigerate the salad for 15-20 min.
Have this vegan salad as breakfast or serve it along with meal.