Summer Salad with Mung Beans

Chopped summer salad, with mung beans, sweet corns, pickles, etc....
1 cup of dried Mug Beans > Start by cooking the mung beans. Allow them to boil with plenty of water, and careful not to overcook them, as they become mushy if you exceed the cooking time. When tender, drain the beans and run plenty of cold water above them to cool down. Set aside, and allow them to keep draining.
Chopped Veggies:
1 big cucumber, diced
5 radishes, diced
2 tomatoes, diced
1 red/orange bell pepper
2 handfuls of fresh parsley with stems, finely chopped
2-3 gherkins, diced
1/2 carrot picked, diced (See recipe,
Lime fine pieces, about a 1/4 of a lime. Get the zest before cutting it.
1 small tin of sweet corns, drain
Frew leaves of fresh mint
Lime zest (plenty)
Dressings are very personal, so here we just name what we used:
Red wine vinegar
Lime Juice
Salt (dilute salt into the vinegar)
Black cracked pepper
Olive oil
Dressing formula will vary depending on the acidity of the vinegar, and if you are adding any sugar to it. The ingredients you use in the salad will also affect it. Here an approximate formula:
1/2 to 1/4 part of acid for 1 part of the oil. 
1/2 to 1/3 part of sweetener for 1 part of salt.



Summer Salad with Mung Beans

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