Indian Moong Bean Salad (Sprouted Mung Salad) is a great light dinner after a night of indulgence. This salad has fresh vegetables and sprouts for a healthy, tasty dinner. Additionally, it is gluten-free, vegan, low-fat, and low-carb!
Ingredient
– 3 Cups Mung Sprout– 1 Cup Cucumber– 1 Cup Red Bell Pepper ( Capsicum)– 1 Cup Tomatoe– 1 Cup Red Onion– 1 Cup Peanut– 1 Cup Cilantro Leaves (For Garnish)– 2 teaspoons Salt– 1/2 teaspoon Chilli Flake– 1/2 teaspoon Pepper (ground)– 2 Tablespoons Lemon Juice
Direction
1
All of the vegetables should be finely chopped.
2
Mung bean sprouts should be blanched. Put water and ice in a big bowl.
3
Put 8 cups of water and 1 tablespoon of salt in a big saucepan. Heat up the water. Put in the green mung beans and cook for one minute.
4
Once the beans are done, drain them and put them right into the ice water for about a minute. Pour it out and add it to the chopped veggies.
5
Mix mung beans with chopped vegetables, lemon juice, salt, and pepper. Sprinkle chile flakes and cilantro leaves on top and mix well.