Mung Bean Medley

Monday, June 24, 2019

Mung Bean Medley 

Vegan/Gluten Free; Serves 8


  • 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:

Food Processor (Optional)
Med-Large Saucepan
Cutting Board
Cheese Grater
Large Bowl 
Kitchen Knife


  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. 
This recipe is a plant-based protein packed dish for the family BBQ and beyond. 




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