Title: Mung Bean Salad with Tomato and Cucumber
Categories: Salad Ethnic Vegan
Yield: 8 Servings

1	c	Whole mung beans
1/2	ts	Ground turmeric
1/2	ts	Salt
1/2	c	Chopped tomato
1/2	c	Chopped peeled cucumber
2		Green onions (white & light green only) finely sliced
3	tb	Fresh lemon or lime juice
1/2	ts	Indian chili powder

Place beans in a bowl. Add enough water to cover beans by 3 inches. Let beans soak overnight.

Drain beans. Tie beans tightly in a double layer of cheesecloth. Hang in well-ventiliated place 2 to 3 days. Lightly moisten cloth once a day until beans sprout.

Transfer sprouted beans to a saucepan. Fill with enough cold water to cover beans. Add tumeric and salt. Bring to a boil. Reduce heat and simmer until beans are just tender, 5 to 10 minutes. Drain well and cool.

Transfer beans to a bowl. Stir in remaining ingredients. Chill salad well before serving.

Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias

previous

next