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Mung Bean Boiled Peanut Salad

Mung Bean Boiled Peanut Salad

Mung Bean Boiled Peanut Salad

Today’s recipe is a wonderfully simple salad that is so hearty and filling. It has lots of flavors and a sweet crunch that you will love. It is for a perfect light lunch. Are you looking for a filling and healthy salad? Or are you looking for a holiday menu or lunch for a large gathering? If you are interested in trying a different kind of salad why not try this zesty salad. It also looks festive and is perfect for entertaining. This salad is interesting and perfect for the season. Beautiful ruby red pomegranates arils bursting with tart and sweet flavor, and boiled peanuts are tender with a slight crunch to it. This is beautifully balanced with a flavorful dressing. Pomegranates are in season, there is no better time to try this recipe. This salad tastes best the next day as the flavors intensify. If you are planning to do meal prep, make a larger batch of this yummy salad.

Recently I have been trying lots of salad recipes. Let me admit the truth. Never been a fan of salads. But salad need not be boring and this type of beans or lentil salads are so filling and full of flavor and I have been making several variations of this salad. This simple salad has so much flavor and texture to offer. It reminds me of the delicious beach snacks that we buy in India. Strolling on the beach you find lots of vendors selling goodies like boiled peanuts, spiced masala chickpeas or roasted corn. There will also add chopped cucumber, tomatoes, and onions with a zesty spice mix. They sell it in small paper bags or paper cones with sliced lemon wedges. It is a simple humble snack yet so tasty and heartwarming. This is one salad that I fell in love with because it brings back those childhood memories. This can also be served as a main course with grilled fish or meat. Try this yummy salad, you will surely love it!

Lets talk about the ingredients…
The most important ingredient in this salad is mung beans. But you can
use a combination of different beans for color and a more filling and
hearty salad. Try options like chickpeas,
lentils, black eye beans, kidney beans or pinto beans. Beans and lentils
are versatile and can be used for curries, soups, and salad. When they
are cooked for salads they must keep their shape and some texture.
Be
generous with pomegranates and boiled peanuts. It adds lots of flavors
and a sweet crunch that you will love. Raw peanuts are boiled till it is
tender but with a slight crunch to it. If you do not like boiled
peanuts, you can substitute it with cooked chickpeas. The canned ones will also work perfectly for this recipe.
The dressing is an
explosion of flavors- sweet with earthy. It has flavorful olive oil,
pomegranate molasses, lemon juice, toasted cumin powder and intensified
with mint flavor
. Mint flavor goes well with lentil and beans salad or
with citrus salads.
You can use your favorite greens, chopped cucumber, tomatoes, and red onions. Try toasted nuts or toasted coconut too for an extra crunch. The options are endless,you can make it your own.

Mung Bean Boiled Peanut Salad

Ingredients
Green mung beans cooked- 1 1/2 cup
Red onion finely chopped- 1 tbs
Cucumber- 1 seeded and diced
Salad greens- roughly chopped- 1 1/2 cup
Boiled peanuts- 3/4 cup
Pomegranates seeds- 1/2 cup
Lemon juice- 1/2 lemon
Olive oil- 2 tbs
Dry mint powder- 1/8 tsp
Pomegranate molasses- 1 tsp (optional)
Cumin powder- a pinch
Cayenne pepper- 1/3 tsp (optional)
salt and pepper to taste
Chopped coriander leaves-1 tbs

See Also

Soak peanuts in saltwater for half an hour, drain and then steam it for 10-15 minutes. Allow it to cool down and set aside. Alternatively, you can cook the peanuts in salt water for 10 minutes and drain the water.
Soak mung beans for two hours. Add water to the same level as the mung beans, cover, and cook. Add salt in between the cooking process. Cook till the beans are soft but not mushy. Drain off the excess liquid. Allow it to cool down.
Add cooked mung beans, boiled peanuts into a large mixing bowl. Add chopped cucumber, chopped onions, and salad greens and mix well. Add cumin powder, cayenne pepper, mint powder, salt and pepper and olive oil, pomegranate molasses and toss well. Finally, add pomegranates and drizzle lemon juice. Garnish with chopped coriander leaves.

You might also like,
Mexican Tuna Salad
Egg Salad
Spicy Chickpeas Snack
Artichoke Chicken pasta salad
Easy Quinoa Egg Bhurji
Chickpeas Kurma

Try it,
Hope you will all enjoy!

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