Zesty Sprouted Mung Bean Salad with Lemon and Cumin
Melissa Turner
Mung Bean Salad
A crisp, protein-packed salad with sprouted mung beans, fresh veggies, and a tangy lemon-cumin dressing.
Nutrition (per serving)
This Zesty Sprouted Mung Bean Salad is one of my favorite ways to pack in nutrition without sacrificing flavor. Sprouting the beans not only makes them easier to digest but also unlocks a wonderful, crunchy texture that pairs beautifully with crisp cucumbers and juicy tomatoes. It’s the kind of dish that feels alive and vibrant, perfect for those days when you need a light yet satisfying meal that won't weigh you down.
What really brings this salad together is the warm, earthy hit of roasted cumin paired with a bright squeeze of fresh lemon juice. It’s a combination inspired by traditional Indian street snacks, but refined here into a clean, modern salad. Whether you are looking for a protein-rich lunch or a refreshing side dish for your next weekend barbecue, this simple recipe is guaranteed to become a staple in your kitchen.
Ingredients
- Sprouted mung beans:2 cups
- English cucumber, diced:1 cup
- Cherry tomatoes, halved:1 cup
- Red onion, finely chopped:1/4 cup
- Fresh cilantro, chopped:1/4 cup
- Extra virgin olive oil:2 tbsp
- Fresh lemon juice:1.5 tbsp
- Roasted cumin powder:1 tsp
- Sea salt:1/2 tsp
- Black pepper:1/4 tsp
Instructions
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Optional: Steam the sprouted mung beans for 5 minutes if you prefer them slightly softened, then rinse with cold water to stop the cooking process. Otherwise, keep them raw for maximum crunch.
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In a large mixing bowl, combine the sprouted mung beans, diced cucumber, cherry tomatoes, and red onion.
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In a small jar or bowl, whisk together the olive oil, lemon juice, roasted cumin powder, sea salt, and black pepper to create the dressing.
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Pour the dressing over the bean mixture and toss thoroughly to ensure everything is well-coated.
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Fold in the fresh cilantro just before serving.
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Taste and adjust the seasoning with an extra squeeze of lemon or a pinch of salt if desired.
Tips & Notes
- For the best flavor, let the salad sit for 10 minutes after tossing so the beans can absorb the dressing.
- If you want a bit of heat, add a finely minced serrano or Thai bird's eye chili.
- You can sprout your own mung beans at home by soaking dry beans overnight and leaving them in a damp jar for 24-48 hours.
