• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Posts
  • Recipes
  • about
  • Affiliate Disclosure Policy
  • Shop Best Finds
    • Groceries
    • Tools
    • Favorite Cookbooks
    • Care Products

Nutrient-dense, meticulous, unique recipes

Cookd Pro: A Genesis Child Theme for Food & Lifestyle Bloggers

24 March 22, 2019

Mung Bean Salad with Sun-Dried Tomatoes

DifficultyBeginner

Vegan • Grain, Potato, and Nut Free • Low Glycemic • Gluten Free • Nutrient Dense • Delicious • Easy

We especially enjoy Silvena Rowe’s cookbook Purple Citrus and Sweet Perfume (Harper Collins 2011). The inspiration for this recipe is Ms. Rowe's delightful Mung Bean salad with Caramelized Onions and Nigella Seeds. See id. at 197. We’ve modified the original recipe to uncover the new flavors. We added more mung beans, reduced the onion, and probably quadrupled the sun-dried tomatoes. We also brought in mint and cilantro, thyme, lemon juice and a fresh chili pepper and omitted nigella seeds. This versatile, protein-rich salad makes a delicious and nutritious entree. But if you prefer serving it as a side, the Mung Bean Salad with Sun-Dried Tomatoes complements fish, chicken, flourless tortillas, roasted sweet potato wedges, or a baked sweet potato. Our Mung Bean Salad recipe makes generous 6 servings as a main dish. And if you are lucky to have any leftovers, they will keep surprisingly well for 3 days in the fridge.

Yields6 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
What You Need:
 10 oz sprouted mung beans or non-sprouted mung beans, cooked according to the instructions on the package
 8.50 oz jar of sun-dried tomatoes. Please reserve the oil.
 1 large yellow onion, sliced into quarter rings (first sliced lengthwise and then crosswise)
 5 tbsp extra virgin olive oil reserved from the sun-dried tomatoes jar
 3 long sprigs of fresh thyme, stems discarded
 5 tbsp fresh chopped mint, stems discarded. (That's a standard 0.5 oz package you will find in any grocery store.)
 6 tbsp chopped fresh cilantro leaves, stems discarded. (That's 1 small to medium bunch of cilantro.)
 1 fresno chili pepper or other red hot pepper, cored and thinly sliced. Avoid touching your eyes while and after working with Fresno or chile peppers. You may want to wear rubber gloves.
 salt and pepper to taste
What to Do:
Caramelize the Onion:
1

In a 10- to 11-inch skillet over medium-low heat, warm up 1-2 tbsp oil from the sun-dried tomatoes jar. Add the onion and thyme and reduce the heat to low. Cook uncovered, stirring periodically to avoid burning, for 15 to 20 minutes. The onions are ready when soft, translucent and have just begun to brown. Let the onions cool.

Chop the Sun-Dried Tomatoes:
2

Scoop the sun-dried tomatoes out of the jar, without squeezing out the oil (they should remain moist). Chop the tomatoes in two to three stripes. Reserve their oil.

Assemble:
3

In a large salad bowl, mix the cooked mung beans, chopped cilantro and mint, sliced Fresno or chile pepper, and 4 tablespoons oil (from sun-dried tomatoes jar). Stir in the chilled onion and salt and pepper. The Mung Bean Salad is ready to enjoy!

4

Are you curious to see the original recipe? It's published in this wonderful book: Purple Citrus and Sweet Perfume.

Enjoy!
Mung bean salad with sun-dried tomatoes gluten-free vegan by Foodjoya

 

Ingredients

What You Need:
 10 oz sprouted mung beans or non-sprouted mung beans, cooked according to the instructions on the package
 8.50 oz jar of sun-dried tomatoes. Please reserve the oil.
 1 large yellow onion, sliced into quarter rings (first sliced lengthwise and then crosswise)
 5 tbsp extra virgin olive oil reserved from the sun-dried tomatoes jar
 3 long sprigs of fresh thyme, stems discarded
 5 tbsp fresh chopped mint, stems discarded. (That's a standard 0.5 oz package you will find in any grocery store.)
 6 tbsp chopped fresh cilantro leaves, stems discarded. (That's 1 small to medium bunch of cilantro.)
 1 fresno chili pepper or other red hot pepper, cored and thinly sliced. Avoid touching your eyes while and after working with Fresno or chile peppers. You may want to wear rubber gloves.
 salt and pepper to taste

Directions

What to Do:
Caramelize the Onion:
1

In a 10- to 11-inch skillet over medium-low heat, warm up 1-2 tbsp oil from the sun-dried tomatoes jar. Add the onion and thyme and reduce the heat to low. Cook uncovered, stirring periodically to avoid burning, for 15 to 20 minutes. The onions are ready when soft, translucent and have just begun to brown. Let the onions cool.

Chop the Sun-Dried Tomatoes:
2

Scoop the sun-dried tomatoes out of the jar, without squeezing out the oil (they should remain moist). Chop the tomatoes in two to three stripes. Reserve their oil.

Assemble:
3

In a large salad bowl, mix the cooked mung beans, chopped cilantro and mint, sliced Fresno or chile pepper, and 4 tablespoons oil (from sun-dried tomatoes jar). Stir in the chilled onion and salt and pepper. The Mung Bean Salad is ready to enjoy!

4

Are you curious to see the original recipe? It's published in this wonderful book: Purple Citrus and Sweet Perfume.

Enjoy!
Mung Bean Salad with Sun-Dried Tomatoes
IngredientsDirections

Primary Sidebar

Connect on Social Media

Footer

ENJOY MY RECIPES?
GET FREE RECIPES AND EXCLUSIVE GOODIES TO YOUR INBOX

Unless otherwise noted, all content on foodjoya.com is licensed and the original creation and property of foodjoya.com. You may use recipes from foodjoya.com only if your usage of the recipes strictly adheres to the following license criteria: (1) you must credit the recipe to foodjoya.com; (2) your credit must be linked back to the original recipe at foodjoya.com; and (3) you are not using any recipes from foodjoya.com for commercial purposes. You may use photographs from foodjoya.com only if you link each photograph you use back to the origianl location on our site; otherwise you are strictly prohibited from using the photographs from foodjoya.com.

Maintained by WebOfTwo | Hosted on Fly Wheel