Recipe: Mung Bean Salad With Corn and Basil

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
Serves 4-6

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!

(Image: Emily Ho)

Comments (5)

If you'd like it to be healthy, sprout the mung beans instead of boiling them. Ever heard of phytic acid?

Beatofhawaii-- I've never eaten sprouted mung beans but just received some as part of my CSA. If you use sprouted mung beans would you still cook them at all or will they be tender enough without cooking? I'm definitely unclear with what to do with my sprouted mung beans, lentils and garbanzo beans but this recipe looks like a great one to try.

Cicely'sMom - you *can* quickly stir fry sprouted mung beans, but they're definitely tender enough to eat uncooked in my experience.

@Cicely'sMom. Use the sprouts uncooked. They're wonderful (but won't look like the chemically created ones from the grocery store). Lots of good online resources on sprouts and sprouting. I redid recipe, keeping parts I like and changing the rest. Used nice balsamic vinegar instead of apple cider. Recipe made a nice jumping off point.

PS: a vegetarian diet can have very high levels of phytic acid, and should be researched. Sprouting and fermentation are two keys.

How do you sprout the mung beans? Sorry but I never tried it.