This summer we started eating a lot mung bean salads for lunch. Because mung beans go with everything we put anything whatever fruits or veggies we have available in the salad. They are great because mung beans go with anything. For instance I like peaches, apples and avocado on my mung beans, and you may too, but since sometimes peaches aren’t in season we put another together a little recipe for all of you!
We love making this salad because there is so much to chop. We have learned how to cut veggies and started with a table knife but now can use a sharper knife. We cut slowly and carefully. This is just one of the ways we do our mung beans:
Ingredients:
- 1 apple
- 2 cups seedless grapes
- 1/2 cup beets
- 1 avocado, pitted
- 1/3 cup dried cranberries
- 1/3 cup feta cheese
- 1 cup toasted pecans
- juice of 1\2 lemon
- citrus dressing (we like to do the juice of 1 orange and 2 tablespoons white wine vinegar)
Directions:
Cut the apple, beets, grapes and avocado into about 1/4 inch pieces Put in bowl and squeeze the juice of 1/2 lemon over it. Set aside
Cook mung beans. (3 cups water to 1 cup mung beans. For this recipe we made 2 cups of mung beans. Bring water to boil add mung beans simmer covrred 15 minutes. Drain and rinse with cold water
Mix mung beans with bowl of cut fruit.
Crush pecans and toast at 350 for about 6 minutes
Pour about 2 table spoons of white wine vinegar over mung beans and fruit. Squeeze the juice of 1 orange in and mix. Salt and pepper to taste
Serve on a bed of lettuce and top it with feta cheese, cranberries and pecans.
Enjoy,
Emily and Lyla : ) ♥
