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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Ingredients
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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
-
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- ½ of a lime (juice and zest) ,
- 30 ml olive oil ,
- Salt ,
- Freshly ground pepper ,
- 10 leaves of fresh spearmint, thinly sliced
Instructions
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- 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.
