Tangy Mung Bean Salad Recipes

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

TANGY FOUR-BEAN SALAD

Steps:

• In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

TANGY MUNG BEAN SALAD

Steps:

• In a saucepan of boiling water, add the mung beans and bring back to a boil.
• Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
• In a large bowl, mix the olive oil with the lemon juice, minced garlic, pomegranate molasses and crushed red pepper; season with salt.
• Add the drained mung beans, sliced scallions, red bell peppers, parsley, mint and dill to the dressing and toss well.
• Season the dressing with salt. Serve the salad at room temperature or slightly chilled.