MUNG BEAN SALAD WITH POMEGRANATE SEEDS & LIME

Cute little mung beans and tart & juicy pomegranate seeds are tossed with cilantro and green onions in a fresh lime dressing.

The idea for this salad came to be when Chris and I came in from a night out and I remembered that I needed to make something for a Thanksgiving potluck at our church the next day. This is a group of people for whom I am deeply thankful and who inspire me to think creatively in the kitchen since they love to eat good food!

This was going to be my first time cooking mung beans but I was excited to jump in since my friend Ginny has been raving about them. Raving. Mung beans. Yes this is what we do. Apparently they are great in soups and as hummus too!

Mung beans are about the size of large lentils, but they are round, not disk-shaped. They are full of protein, fiber, vitamins and minerals and would go perfectly in any soup or salad recipe that calls for lentils if you are looking for a change. Like lentils, mung beans do not technically need a pre-soak, but when I have the time I will give them a quick soak anyway to improve digestion and speed cooking time. I’m also going to try to sprout them soon and I’ll let you know how it goes!

I did an inventory and found a couple of promising ingredients for a mung bean salad – a pomegranate and some feta cheese. I decided that in the morning, I would run to the store and buy some cilantro, green onions and limes before church.

It came together beautifully and was so good on it’s own that I hesitated to add any feta, but in the end I did, keeping it light at just 1/2 cup. I think it’s great both ways, depending on your preferences.

It was very well received! I saw people going back for seconds and many asked for the recipe. One friend who always chooses words wisely called it “unbelievable” which was a huge compliment. I hope you enjoy it too!

Mung Bean Pomegranate Salad

Serves 8 as a side

1.5 cups dried mung beans
1.5 cups pomegranate seeds
1/4 cup cilantro, chopped
2 green onions, diced
1/2 cup crumbled feta cheese (optional)

DRESSING

1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1/4 t turmeric
1/4 t cumin
1/2 t salt
pepper

1) PREPARE MUNG BEANS: Cover dried mung beans in warm or room temp. water and soak for an hour (I had to soak them overnight since I wanted them to be ready to cook first thing in the morning.) Drain, rinse, place in a pan and cover with fresh water (and a strip of kombu to de-gas if you have it). Let them gently boil for around 30 minutes. But watch closely. You want them to be done, but not mushy. (If you decide NOT to soak, cooking time will be a bit longer.)

2. FOR THE SALAD: Gently combine 4 cups of the cooked mung beans (you will likely have some extra), pomegranate seeds, cilantro and green onion.

3. FOR THE DRESSING: Whisk together dressing ingredients and toss in to the salad lightly. If using, add in the feta. Enjoy!