Mung beans may not be a common salad ingredient, but we think they should be. Not because they're healthful or filling (which they are) but for the deliciously creamy, nutty, and mildly sweet flavor they bring. Pairing the little green beans with fresh summer corn and basil makes for a fantastically refreshing and, yes, filling salad. Easy to pack for work and not too perishable to take on picnics, this has become one of our favorite lunches this season.
Mung Bean Salad With Corn and Basil
3/4 cup dried mung beans 2 large ears corn, kernels removed (about 2 cups)* 1 small red onion, diced (about 1/2 cup) 1 clove garlic, minced 1/2 cup basil leaves, chopped 1 tablespoon parsley, chopped 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar Kosher salt Freshly ground black pepper
Pick over, rinse, and drain the mung beans. Place them in a bowl and cover completely with cold water. Set aside to soak overnight or at least 8 hours, then drain.
Bring a pot of water to a boil over high heat. Add the beans, let the water return to a boil, then reduce head to medium. Simmer until the beans are tender but not mushy, about 10-15 minutes. Drain the beans and let them cool.
In a large bowl, whisk together the oil and vinegar. Add the beans, corn kernels, onion, garlic, basil, and parsley, and toss to coat. Season to taste with salt and pepper.
Serve at room temperature or chilled.
*Note: We like the fresh crispness of raw corn kernels, but if you prefer them less starchy, you can cook the corn cobs in boiling water for a minute or two, and then plunge them into cold water before scraping off the kernels. Or try grilled corn!