Summer salad with mung beans and green vegetables

The humble mung beans, with which the ancient Greeks were once making a kind of flour -they were also feeding their animals with them- are now considered to be a superfood, thanks to their richness in iron and protein. Today I use them to prepare a super summer salad with green vegetables.

Tip 1: You may cook a largest quantity and keep it up to a week in the fridge.

Tip 2: You do not need to soak them before or skim them off while cooking and they also get prepared quickly, in about 30 to 40 minutes.

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  • 1 cup of mung beans
  • 1 teaspoon of salt
  • 1 spring onion
  • 1 cucumber
  • 1 avocado
  • 2 baby zucchinis
  • ½ of a green pepper, cut into cubes
For the vinaigrette
  • ½ of a lime (juice and zest)
  • 30 ml olive oil
  • Salt
  • Freshly ground pepper
  • 10 leaves of fresh spearmint, thinly sliced


  • Add water to a pot and bring it to a boil.
  • Add the mung beans and simmer about 30 to 40 minutes, until they have softened.
  • Then, remove from the heat, strain the mung beans and allow them to reach room temperature.
  • Thinly slice the cucumber and the zucchinis.
  • Cut the avocado and the pepper into small cubes. Keep aside some slices of avocado for garnishing the plate.
  • To prepare the vinaigrette, add all of the ingredients inside a jar, close it and shake until all ingredients are evenly distributed.
  • Add all ingredients inside a large bowl and top with the vinaigrette.
  • Finally, garnish with some avocado slices and leaves of spearmint.

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