Mung Bean & Cucumber Salad
Whole mung beans, cool cucumber, and tomato make a lemony salad with plenty of texture.
Let’s make something lovely.
Cooked mung beans can be just as useful cold as they are warm. Their mild flavor leaves room for cucumber, tomato, and fresh herbs, while a lemon dressing keeps the salad from feeling heavy.
The key is to stop cooking when the beans are tender but still intact, then cool them promptly in a shallow container. Add the vegetables only once the beans have cooled so the cucumber keeps its crispness.
Mung Bean & Cucumber Salad
What you’ll need
Beans
Salad
Dressing
Let’s do this
- 1
Simmer the beans
Combine the beans, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then simmer gently, partly covered, for 30–35 minutes, checking from 25 minutes. Cook until tender all the way through but not falling apart. Add hot water if needed to keep the beans submerged.
- 2
Cool promptly
Drain the beans well, spread them in a shallow container, and refrigerate for about 30 minutes, until cool. Do not leave them on the counter for an extended cooling period.
- 3
Prepare the salad
Wash and dice the cucumber and tomatoes. Put them in a large bowl with the onion and cilantro.
- 4
Dress and combine
Whisk the oil, lemon juice, cumin, remaining 1/4 teaspoon salt, and black pepper. Add the cooled beans and dressing to the vegetables. Fold together gently and serve chilled or cool.
Check ingredient labels for your needs.. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Check the beans early because age and brand can change their cooking time.
Let drained beans shed their surface moisture before chilling.
Add delicate herbs near serving time for the freshest flavor.
Refrigerate in a covered container at 40°F/4°C or below and eat within 3 days. Keep the total time out of refrigeration under 2 hours. The cucumber and tomato do not freeze well, so freezing the finished salad is not recommended.
