Mung Beans are a nutrient rich bean with a sweet, nutty flavour.
If you are looking for a new versatile ingredient for your whole foods store then mung beans are a great choice. They are rich in a range of nutrients and their bright green colour signifies a range of phytonutrients that are great for wellbeing.
You can either cook mung beans as in this recipe or you can choose to sprout them. Sprouted mung beans are an even richer source of nutrients including vitamin C, vitamin K and folate.
Recipe for 4 portions
- 1 cup Forest Whole Food’s Organic dry mung beans (170g)
- 1 red pepper
- 1 cucumber
- 2 corn on the cob (or 1 tin sweet corn)
300 g cherry tomatoes
- 3 spring onions
- ½ lemon
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- fresh coriander
- Forest Whole Food’s Organic cracked black pepper
- Rinse 1 cup of mung beans, place them in a medium-size saucepan, add 3 cups of water and bring to a boil. Reduce the heat to medium-low and cook until tender for about 25 minutes. Make sure to keep the beans covered with water during cooking. If the water level is low, add additional water and reduce the cooking temperature.
In another saucepan boil the corn on the cob until tender for about 10 minutes. Alternatively, use tinned sweet corn.
In the meantime chop the pepper, cucumber and cherry tomatoes into small pieces. Move them into a big bowl.
Slice the spring onions and the fresh coriander finely and add them into the bowl.
Add the juice of 1/2 lemon, the olive oil, salt, pepper and mix everything until combined.
Once the corn is cooked, rinse it under cold water to cool it down. Once cool enough, remove the corn from the cob with the help of a knife and move it into the bowl.
When the mung beans are ready, rinse them in cold water and set them aside to cool down. When cool enough move them into the bowl and mix. Adjust with salt, pepper, lemon and serve with a sprinkle of fresh coriander and spring onions.
For a better result, keep it in the fridge for about 1 hour before serving.