Simple, bright, delicious! Here is my favorite sprouted mung bean salad that I love to make all year long. Loaded with fresh veggies and dressed up in red chili powder, salt and tangy lime juice, this healthy recipe has a magical combination of flavors and textures. I enjoy it as a light lunch and I love that this versatile salad can be easily adapted to the ingredients you have on hand.
My pantry is always stocked with a variety of pulses that include whole beans and lentils. Pulses packed with proteins are low in fat and high in fiber, are fairly inexpensive and are a good alternative to animal protein. Stored in dry airtight containers, lentils and beans have a long shelf life and can be used in a variety of dishes.
Mung beans are one of my favorite kinds of beans. I love to sprout them and then use them in curries, salads, or just as a quick crunchy snack. The sweet meaty textures of sprouted beans are satisfying and delicious too! Check out my detailed post on how to sprout mung, moth, and masoor.
This colorful mung bean salad recipe makes for a side salad, a quick lunch, and also a gorgeous looking side dish for parties and festive meals. The recipe is incredibly versatile and you dress it up or down based on the ingredients you have on hand. From making a salad station to a nicely mixed up salad with sweet, tangy, spicy toppings this is a must-try recipe.
Here is are few photos showing how I like to build my sprouted mung bean salad:
1: Start with a few handfuls of sprouted mung beans in a mixing bowl and then add your favorite veggies. I like to add carrots, cucumbers, onions, tomatoes, and corn as my base as these are readily available year-round!
2: Add your favorite garnish and spices. I love cilantro, salt, and red chili powder. If you do not like cilantro you can add parsley, basil, or mint and you can spice it up with black pepper, paprika, cayenne pepper, or jalapeños just to name a few!
3. Add a generous amount of freshly squeezed lime juice, mix and enjoy!
This is my base recipe although it 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 chat masala, garnished with a handful of crunchy sev.
- Serve with the light and crispy pani puri’s to make a fun and delicious meal.
Here are some more Indian salad recipes you will love:
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Sprouted Mung Bean Salad
- ½ cup sprouted mung beans
- ½ cup tomatoes diced
- ½ cup red onion diced
- ½ cup sweet corn
- ½ cup cucumber diced
- ½ cup carrots grated
- 1 tablespoon Lime juice
- cilantro to garnish
- salt and pepper to taste
- Mix the sprouted mung beans with the tomatoes, red onion, corn, cucumber and carrots. Sprinkle with the salt and pepper. I have used red pepper in this recipe. But you can use black pepper or finely chopped jalapenos. Pour the lime juice and mix well. Garnish with cilantro. Enjoy!
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