Mung Beans --who knew?

By cookbooksareforeveryone
May 28, 2013
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Mung Beans --who knew?

Author Notes: The 20something is suddenly gluten free. In an effort t expand my horizons. I took a shot at "Sprouted Mung Beans" at Whole Foodscookbooksareforeveryone

Serves: 4 as a side dish

dried mung beans, water, radishes

  • 1 cup sprouted mung beans
  • 1/2 cup sliced radishes (watermelon or others)
  1. add 1 cup mung beans to 3 cups salted water and boil for 5 minutes. Revove from heat and cover. In five minutes drain.
  2. thinly slice the radishes and add to beans

garlic shallot tahini dressing

  • 1 clove section of garlic
  • 1 medium shallot
  • 1 handful parsley
  • 1 tablespoon honey
  • 2 tablespoons tahini
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup grapseed or light olive oil
  • 1 tablespoon sherry wine vinegar
  1. add all ingredients EXCEPT the tahini ,lemon,, oil and vinegar to a food processor or blender and finely chop. Now add the other ingredients. Thin with a bit of water if it is too thick..
  2. Add dressing to taste.

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