Tangy Mung Bean Salad Recipes

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.

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.

Steps:

• Place the dried mung beans in a large bowl of water and let soak overnight. Drain.
• Bring a large pot of water to a boil. Add mung beans and boil for 10 minutes.
• Drain the mung beans and repeat the process with a fresh pot of boiling water, this time for 7 minutes.
• Drain mung beans and rinse under cold water. Drain well and place in a large bowl.
• Add scallions, mint, olive oil, vinegar and salt and toss to combine.
• Divide among serving dishes, garnish with hard boiled eggs, black olives and fresh mint leaves.