mung beans salad

Mung beans salad with green veg & pistachios

Lunch
Mung beans salad its another great option for a hot day. Simply boil mung beans and mix them with your favourite green vegetables.
This mung beans salad is such treat and guilt free dish. The beans are a great source of proteins and all vegans & vegetarians should know how to use them in the kitchen.

Prep time: 20min  |  Cooking time: 30min  |  Serves: 2
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Ingredients

100g mung beans (approx. 230g cooked)

2 medium courgettes

200g green asparagus

2tbsp raw pistachio nuts

1litre vegetable stock

2-3tbsp fresh parsley

2 green onions

1tbsp olive oil

1 medium lemon

1/2tsp chilli flakes (optional)

salt & black papper

Method

Add approx. 1 litre of vegetable stock to a medium saucepan and bring to boil.

Rinse the mung beans under the cold water and add them to the saucepan. Bring the pot to boil over high heat, then reduce to medium-low and simmer for approx. 30 minutes.

Use a large frying pan to roast the pistachios; heat the frying pan over a medium heat then add the pistachios stirring them frequently. Roast the pistachios for approx. 3-4 minutes until they are very lightly browned.

Slice the courgettes and cut the asparagus as preferred.

Using the same large frying pan heat the olive oil and add the courgettes and asparagus. Sauté the vegetables until golden brown but still crispy. Add chilli flakes for extra heat.

In the large serving bowl mix the mung beans, courgettes and asparagus. Add chopped fresh parsley, green onions and juice from the fresh lemon, pinch of salt and black pepper then mix well.

Top the mung bean salad with roasted pistachios and fresh parsley. Squeeze more lemon juice for fresh taste.


Nutritional Estimates Per Serving

Calories: 259
Total fat: 9g
Total carbs: 35g
Fiber: 13g
Protein: 15g