Mung Bean Salad

  • 1 c. whole mung beans
  • 1/2 medium red onion
  • 1-2 T. fresh ginger
  • juice of 1 lime
  • 1/2 bunch cilantro
  • 1 green chile (jalapeno)

Soak the mung beans overnight and then rinse the beans and let sit in a sieve with a wet papertowel surrounding the beans. Rinse 2-3 times per day to keep moist. After the beans have developed clear tails, or sprouts, then the salad is ready to prepare. The sprouting may take 2-3 days. Dice the ginger, onion and green chili or mince in a mini-Cuisinart. For a less spicy salad, leave out the seeds or the green chili altogether. Toss all ingredients together and season with lime juice and salt. Sprinkle cilantro on top and enjoy!

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