Crunchy Mung bean salad

I absolutely love activated beans.
Well, beans in any form. They are such little powerhouses. Nutrition dense little superheroes. I do frankly feel that we do not include them enough in our diets. More so since moving to Australia. Because the diet here is so meat orientated, there are not many dishes that naturally include legumes and beans. It is a shame. Back home, as my family is all vegetarians (well the whole region is mostly), there is one dish of beans or legumes/lentils almost everyday. Only on rare occasions would you not have them in one shape or another. We have them as whole beans, split beans (lentils/legumes), in dahls, made in to flours which become anything from bread to stews to steamed or fried delicacies. From mains to snacks. The variations are endlessly delightful.

I also love how beans become extremely versatile after being activated, instead of dry hard to eat things that have to be cooked for a while to become delicious. I like beans and lentils full stop, but this is slightly different.

This salad brings in summer! It is inspired by the bright Mediterranean flavors mixed with sort of south American colors. One of my home developed recipes. It is so flavorsome and fresh, it will wake up any old boring meal. You can also use it in a wrap with some cheese or avocado to turn it into a filling lunch. (which is what I did – with feta.)

I initially developed this recipe with my Mushroom and kale cannelloni. It went together like a dream! I would suggest you try these together too!

Crunchy Mung bean salad

Diva at Home Heart and Happiness

A beautifully versatile, filling salad that will stand strong on its own, or be a great side with any meal.

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Prep Time 10 mins

Cook Time 20 mins

Activation time 2 d 18 hrs 40 mins

Total Time 30 mins

Course lunches, Salad, Side Dish, Snack

Cuisine Australian, Fusion, Indian

Servings 2

Ingredients

  

For the activated beans

• 1 cup dry mung beans
• 3 cup Water
• 1 tbsp Peanut oil
• 1 tsp turmeric powder
• 1 tsp Hot or mild chili powder
• 1 tsp corriander and cumin powder
• 1 tbsp brown sugar
• Salt to taste

For the salad

• 1 small Cucumber Sliced
• 1 large Tomato Flesh only , diced
• 1/2 Capsicum – whichever colour, I used yellow Diced
• 2 handfuls rocket whole
• 1 small fresh green chili -according to your heat preference diced
• 1 Spring onion (you can also use red onion) sliced
• 1 lemon juice
• 3 – 4 springs of corrianger finely chopped
• Salt and pepper to taste
• 1/2 tsp dry garlic flakes to sprinkle

Instructions

 

Activated beans

• 1. To activate the dry beans, thoroughly rinse them and fill the bowl they are in with water. This should be about 1 cm above the surface of the beans

  2. After about 10-12 hours, the beans should be all hydrated and big. Rinse again, discard the old water and top with water again, Leave for another 12 hours.

  3. Remember to change your water periodically to prevent the beans from going bad. Now leave the beans in water, but do not leave a layer of water on top as they are already active and we are just waiting for them to sprout.

  4. Should take you about 2.5 to 3.5 days to see the tiny baby sproutlings appear. Once these are out, you can directly use the beans or drain and keep in the fridge for a day or three 

  5. Once ready to use, drain. In the same bowl, add your oil, chili, turmeric, coriander and cumin powders along with the sugar. Mix well.

  6. Heat the oven on a 200 c fan forced, in a baking pan, lay the seasoned beans in a single layer. Bake for about 20 – 25 minutes. Check to see if the beans look a nice golden brown.

  7. When out, rest to cool. Then you can either just eat them as they in their crunchy glory or resist to continue with this salad. (usually I eat some anyway)
  

The salad

• 1. Combine all your sliced and diced ingredients, top with the cooled crunchy beans and apply liberally, the juices of the lemon.

  2. Top with salt, pepper and garlic flakes.

  3. Dig in!

Notes

This recipe is supremely versatile. You can alternate the vegetable and seasonings, the beans, or just use this in a wrap with some cheese. Did something new? Don’t forget to comment!

Keyword activated, Australian, beans, blackpepper, crunchy, dreamy, easy, garlic, healthy, mung, salad, side, tasty, vegan, vegetarian, wrap