Mung Bean Greek Salad

This plant based Greek salad has everything going for it. It’s not your standard boring salad, it is literally bursting with flavor.

One of my favourite plant based sources of protein is the powerful little Mung Bean. They have been a part of traditional Ayurvedic diets in India for thousands of years. In fact, they are considered  “one of the most cherished foods” in this ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.

I love how versatile they are. Try adding a handful to your favourtie soup, curry, stew recipes to increase healthy fiber and protein.

Health benefits of Mung Beans

They’re tiny beans with big health benefits: packed with potassium, magnesium, folate, fiber, and vitamin B6.

They are a gas-free bean, unlike black beans and garbanzo beans! YES!

As with all beans, be sure to give them a good soak, or purchase sprouted ones like I do.

This Mung Bean Greek Salad is a meal in itself. I like to eat it as is for lunch as it’s quick to make, light and refreshing and easy to pack for meals on the go. For a heartier dish, I add fresh lettuce greens, a spoonful of quinoa and a handful of toasted walnuts.

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Mung Bean Greek Salad

Easy and delicious vegan Greek salad packed with crunchy veggies and heart healthy Mung beans.

Ingredients

• 1 1/2 cup cooked Mung Beans
• 1 English cucumber diced
• 2 cups cherry tomatoes, halves
• 1/2 cup red onion thinly sliced
• 2 cups bell peppers diced
• 1 lemon juiced
• 1/4 cup parsley finely chopped
• 1/4 cup basil finely chopped
• 1 tsp dried oregano
• 3-4 tbsp extra virgin olive oil
• 1-2 tsp sea salt

Instructions

1. Rinse and prepare all ingredients.

2. In a large bowl, mix all ingredients together, chill in the fridge for a couple hours before serving. Store in an airtight container. Keeps for up to 3 days

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