Simple, bright, and hearty! This is the sprouted mung bean salad I make all year long: fresh veggies, a hit of red chili powder and lime, ready in ten minutes with no cooking involved. I always keep a batch of sprouted mung beans on hand; most Indian grocery stores also sell them pre-sprouted if you're short on time. It's endlessly adaptable; whatever veggies are in the fridge work here
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Pulses are a staple in most Indian homes, and mung beans are one I always keep sprouted and ready to go, not just for salads like this one, but for curries and quick snacks too. If you're new to sprouting, it's easier than it sounds; here's how I sprout mung, moth, and masoor at home.
I love keeping a rotation of Indian salads on hand, and this one has some good company. Mango Salad is the one I reach for when I want something sweeter and more fruit-forward, Indian Cucumber Salad is the lighter, crunchier option with peanuts, and ABC Salad (apple, beet, carrot) is what I make when I want something heartier with a simple lemon dressing.
A few things that make a difference
- If you're making this ahead, chop the veggies and keep them separate from the sprouts until you're ready to serve; mixed too early, the salad gets watery. Salt and chili powder can go on the sprouts in advance without an issue.
- Frozen corn works fine straight from thawed, no cooking needed. In summer I love using grilled corn on the cob.
- Mung bean sprouts don't need to be cooked either, though you can sauté them first if you prefer a softer bite.
- Cilantro-averse? Parsley, basil, or mint all work as the garnish, and jalapeños, black pepper, or paprika can stand in for the red chili powder.
How to make Mung Bean Salad
- Start with a few handfuls of sprouted mung beans in a mixing bowl and add your favorite veggies like carrots, cucumbers, onions, tomatoes, and corn.
- Add cilantro, salt, and red chili powder or diced green chilies for the heat.
- Add a generous amount of freshly squeezed lime juice, mix, and enjoy!
How to Serve
Although the salad is delicious as is, here are some more fun ways to serve it:
- Serve with whole tortilla chips to scoop up the salad or add crushed chips on top for crunchy textures
- Make an Indian "Bhel" by adding in yogurt, green chutney, and a sprinkle of chaat masala, garnished with a handful of crunchy sev.
- Serve with crispy Pani puri, sweet yogurt, tamarind chutney, and mint chutney to make a fun and delicious meal.
- Pair it with Tandoori Chicken or Tandoori Salmon for a hearty meal.
- Serve as a side dish with your favorite curry, dal, and rice for a festive meal.
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Recipe
Sprouted Mung Bean Salad
Recipe Video
Ingredients
- 1 cup sprouted mung beans
- ½ cup tomatoes diced
- ½ cup red onion diced
- ½ cup sweet corn fresh grilled or thawed frozen
- ½ cup cucumber peeled and diced
- ½ cup carrots grated
- 1 tablespoon fresh lime juice
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon kosher salt
- ½ teaspoon chat masala optional
- ¼ cup cilantro finely chopped
Instructions
- In a medium bowl add sprouted mung beans, tomatoes, red onion, corn, cucumber, and carrots. You can also add diced avocado, jalapenos, etc
- Add red chili powder, salt, and chat masala.
- Pour the lime juice and mix well. Garnish with cilantro.
Nutrition
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A Kinder Way says
Yum!
Archana says
thank you!
woodboneandstone says
My kind of salad!
Archana says
Thank you!
Freda @ Aromatic essence says
Yum! Love this healthy salad 🙂
Archana says
Thank you Freda!
shakuntala lakhani says
Archana you have done great job here. Simply wonderful recipe wel done
. Keep it up.
At tayra ?????
Sent from my iPad
>
Archana says
Thank you Aatya! Appreciate your kind words.
Bijal says
Do you cook the sprouts and the corn
Archana says
I use frozen corn that does not need to be cooked and also I add raw sprouts but you can sauté them first if you like
Poonam says
This looks nutritionally yum. I have tried many of your recipes and I am going to try the salad recipe this week.
Just one question, can I prepare the salad for 3 days and keep it in the fridge?
Archana says
Hi Poonam! I would recommend chopping all the veggies and then mixing them when you are ready to serve. This way the salad won't get too watery. You can add salt and red chili powder to the sprouts.
Vinona Bennett says
I sprouted mung beans and I knew I would find a salad recipe to use them in. I found this one and made it for dinner tonight. I am delighted with the result. It was quick to make, no cooking involved and was delicious. I thought it was too salty and spicy but that was easily fixed by adding more bean sprouts. I left out the cucumber as I didn't have any.
Mung beans are not difficult to sprout.... I recommend trying it.