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    Home » Salad

    Sprouted Mung Bean Salad

    Published: Aug 27, 2020 · Modified: May 6, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    56891 shares
    Jump to Recipe

    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.

    mung bean salad topped with green chutney and yogurt

    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.

    mung bean salad topped with sev

    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.

    Process

    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!

    Ingredients for mung bean salad in a bowl

    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!

    mung bean salad veggies in a bowl topped with spices

    3. Add a generous amount of freshly squeezed lime juice, mix and enjoy!

    mung bean salad in a glass bowl

    Serving

    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.
    Mung Bean Salad in bowls with toppings

    Here are some more Indian salad recipes you will love:

    • Tangy, Crunchy & Spicy Mango Salad
    • Indian Cucumber Salad with Peanuts
    • South Indian Cabbage Salad

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mund salad with cilantro and lime on the side
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    4.72 from 7 votes

    Sprouted Mung Bean Salad

    Delicious salad made with sprouted mung beans, diced tomatoes, cucumber, onion, garnished with cilantro and lime juice. 
    Prep Time10 mins
    Total Time10 mins
    Course: Salad
    Cuisine: Indian
    Servings: 4
    Calories: 145kcal
    Author: Archana Mundhe

    Ingredients

    • 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

    Instructions

    • 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!

    Video

    Nutrition

    Calories: 145kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Sodium: 178mg | Potassium: 587mg | Fiber: 5g | Sugar: 12g | Vitamin A: 345IU | Vitamin C: 32.7mg | Calcium: 56mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. A Kinder Way says

      March 31, 2016 at 5:40 pm

      Yum!

      Reply
      • Archana says

        March 31, 2016 at 9:04 pm

        thank you!

        Reply
    2. woodboneandstone says

      March 31, 2016 at 6:18 pm

      My kind of salad!

      Reply
      • Archana says

        March 31, 2016 at 9:04 pm

        Thank you!

        Reply
    3. Freda @ Aromatic essence says

      April 01, 2016 at 1:04 am

      Yum! Love this healthy salad 🙂

      Reply
      • Archana says

        April 01, 2016 at 6:31 am

        Thank you Freda!

        Reply
    4. shakuntala lakhani says

      April 01, 2016 at 8:51 pm

      Archana you have done great job here. Simply wonderful recipe wel done
      . Keep it up.
      At tayra ?????
      Sent from my iPad

      >

      Reply
      • Archana says

        April 01, 2016 at 9:34 pm

        Thank you Aatya! Appreciate your kind words.

        Reply
    5. Bijal says

      November 02, 2020 at 10:47 pm

      Do you cook the sprouts and the corn

      Reply
      • Archana says

        November 03, 2020 at 9:21 pm

        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

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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