Mung Bean Medley 

Vegan/Gluten Free; Serves 8

Ingredients:

• 3 Cups of Cooked Mung Beans
• ½ Cup Red Onion, Diced
• 1 Cup Tomatoes, Diced
• ½ Cup Green Bell Pepper, Diced
• ½ Cup of Carrots, Shredded
• ½ Cup Cucumber, Diced
• ½ Cup of Red Cabbage, Diced
• ¼ Cup of Cilantro, Chopped
• 1 Lemon, Juiced
• 2 tbsp of Garlic Powder (add more to taste)
• 3 tbsp white wine vinegar (add more to taste)
• 1 tbsp Himalayan Pink Salt (add more to taste) 
• 5 ½ Cups of Vegetable Broth 

Cooking Gadgets Needed:

Directions:

1. Cook the mung beans by bringing 5 ½ cups of vegetable broth to a boil in a large pot or saucepan. 
2. While waiting for the broth to boil prepare the other ingredients. 
3. Pour in 2 ¾ cup of dry mung beans (found in the Mother’s Market dry bulk section); once the broth is boiling, reduce heat and cover for 15-20 min. 
4. Mung beans should not be mushy, so check on them periodically to ensure they are not overcooked. 
5. Drain the mung beans and put aside. Note: you can pour cold water on them to stop the cooking process quickly and then drain the cool water. 
6. In a large bowl, place all of the ingredients and mix thoroughly. 
7. Taste the mixture and add any additional flavoring needed.