This recipe for Mung Bean Salad was created in partnership with KFC Canada. All opinions, as always, are my own. I only write about and recommend products I use and love myself.
Since the past month, especially since Diwali, I have been on a cooking spree. I’ve been working on new dishes, like this Mung Bean Salad, testing out different recipes and using different ingredients. I’ve tried my hand at making things that I’ve never made before and thankfully, most of them have turned out great, leaving Hubby Dear and Baby Dear asking for more!
I recently partnered with KFC, where I learnt that they serve real, Canadian farm-raised chicken and that makes me happy to serve it to my family. I love pairing a bucket of Fried Chicken with some of my own recipes to make it a well balanced and complete meal, and a few days ago I came across a jar of dried mung beans sitting forgotten in my pantry. I always make sure that my pantry is stocked with a variety of dried beans and lentils at any given time. They’re an easy, vegetarian/vegan source of protein and are chockful of wonderful nutrients. Really, you can never go wrong with them! They work well as a main course, a side and even in salads. They blend well with most flavours and are delicious.
I knew I wanted a nice, quick, hearty salad to pair with my chicken dinner – and this Mung Bean Salad worked wonderfully alongside the warm Tomato Pulao.
MUNG BEAN SALAD
- 1 cup dried mung beans soaked overnight and boiled till cooked through
- 1 small onion finely chopped
- 1 large tomato finely chopped
- 1 medium seedless cucumber finely chopped
- a handful of fresh cilantro leaves finely chopped
- 1/4 tsp red chilli powder
- 1/2 tsp cumin powder
- 1 tsp chaat masala powder
- 2-3 tbsp fresh lemon juice
- salt & pepper to taste
- Mix all ingredients together in a large bowl and serve.
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