Simple, bright, and 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 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.
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My pantry is always stocked with a variety of pulses that include whole beans and lentils. 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.
Versatile Salad
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 can make it using 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.
Ingredients to make Mung Bean Salad
- Sprouted Mung Beans - check out my detailed post on how to sprout mung beans at home. Many Indian grocery stores also sell sprouted beans if you are short on time
- Veggies - finely diced cucumbers, red onion, tomatoes, corn, grated or diced carrots
- Spices - salt, red chili powder, and chat masala
- Lime - freshly squeezed lime juice
- Cilantro - for garnish
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 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!
- 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 chat 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 with your favorite curry, dal, and rice for a festive meal.
More Indian Salad Recipes You Will Love
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Recipe
Sprouted Mung Bean Salad
Recipe Video
Ingredients
- ½ cup sprouted mung beans
- ½ cup tomatoes diced
- ½ cup red onion diced
- ½ cup sweet corn fresh 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.