Do you use mung beans in your kitchen? It’s a new addition to my home, and so far it’s a crowd pleaser. Aside from their wonderful nutritional profile, I love how quick and simple they are to prepare. I also love the texture and flavor as does everyone in my home, including my toddler. Naturally, I had to share my new found love of mung beans with you all too. I have yet to branch out from Tru Roots Organic Sprouted Mung Beans as I love them soo, and can assure you these beans are quality. I’d imagine you can also find mung beans in the bulk section of your favorite health food store and if not request the store stocks some.
This perfect Summer salad recipe is packed with the good stuff from pineapples, cucumbers, jalapenos, green onions, cilantro and sun-dried tomatoes. It’s flavorful and full of protein and fiber, plus it’s so fresh and juicy that it doesn’t even need a dressing. Although if you had a citrus vinaigrette on hand don’t let me stop you from getting saucy. I find this salad to be an easy camping recipe too, I made this whole dish in the airstream with a pot, measuring cup, strainer, bowl, and spoon.
Bonus Tip: If you’re a subscriber and received my April newsletter you can use these mung beans in the cleansing kitchari recipe, it’s a perfect balancing and cleansing, recipe, that I enjoy all hours of the day and in any season. If you weren’t subscribed to Love Fed and want the Kitchari recipe, simply subscribe now by entering your email on the homepage and then emailing email@example.com with “kitchari recipe” in the subject line and I’ll be happy to share the recipe with you too.
Wishing you all a delicious and nutritious day!
- 2 cups cooked mung beans
- ½ cup pineapple chunks
- ½ cup sliced cucumbers
- ⅛ cup purple onion (diced)
- ⅛ cup cilantro (chopped and stemmed)
- 2 Tbsp sundried tomatoes
- 2 Tbsp jalapeños (seeded and diced)
- 2 Tbsp green onions
- Salt and pepper to taste
- Cook mung beans according to package instructions.
- In a large bowl combine all ingredients, toss, and serve.