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Vegan Mung Bean Salad with Sumac

I have quite a few ingredients in my kitchen that need to be used up. So I used the last of my mung beans for this post. It is easy to make and gluten free.

½ cup mung beans
1 small Spanish onion, thinly sliced
1 spring onion, thinly sliced
A handful flat leaf parsley (leaves only), chopped

1 tsp sumac
2 tbsp virgin olive oil
1 tbsp freshly squeezed lemon juice
Black pepper

• Pick over the dry beans first to remove stones, dirt balls, beans with worm holes, and other foreign matter. Wash the mung beans to remove dust. Wash a second and third time if necessary although they should shine after their bath.
• Add 1 ½ cups water to the beans and boil. Turn the heat down and simmer for 30-40 minutes. Drain and set aside.
• In a salad bowl, mix parsley, spring onions, brown onions together. When the beans are cool add them to the bowl as well.
• Whisk the oil, lemon juice, sumac, salt and pepper. Toss with the salad. Serve.

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