Mung Bean Summer Salad
 

Mung Bean Summer Salad

Mung beans give this salad an earthy note that is a lovely contrast to creamy avocado, sweet cherry tomatoes and corn, and crunchy cucumber. Red onions and basil add a punch of flavor, and it's all brought together with a super simple and tangy vinaigrette. Best of all, the high-protein mung beans make this salad a complete meal!

SERVING SIZE

serves 6-8

INGREDIENTS

1 cup mung beans, uncooked

1 pint cherry tomatoes, halved

2 ears corn, cooked & kernals cut from cobs

1 cucumber, cut into triangles

1/2 medium red onion, diced

2 medium avocados

salt & pepper to taste

3 tablespoons olive oil (Dressing)

1 tablespoon lemon juice (Dressing)

3 tablespoons apple cider vinegar (Dressing)

 

INSTRUCTIONS

Add mung beans to a pot with four cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 30 minutes. Drain and allow to cool.

While mung beans cook, add olive oil, lemon juice and apple cider vinegar to a small bowl and whisk together.

Add tomatoes, corn, cucumber, red onion, and cooled mung beans to a large bowl, and stir to combine. Add avocado, top with dressing, and season generously with salt and pepper. Stir gently to coat with dressing, being careful not to break up the avocado.

Top with torn basil just before serving.

  PRINT VERSION

vegetable plate

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