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Mung bean salad with nuts, olives and red pepper
A fresh and nourishing salad made with mung beans, crunchy nuts, flavorful olives and red pepper, all tossed in a balsamic‑agave dressing. Ideal for a light lunch or a dinner side.
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Cost Breakdown
Critical Success Points
- • Soaking mung beans for 6 hours
- • Cooking beans until tender
- • Sautéing onions and peppers until translucent
- • Mixing the dressing and final seasoning
Safety Warnings
- • Be careful of boiling water splashes when cooking the beans.
- • Handle hot oil with caution to avoid burns.
- • Use a sharp knife and cut away from your body.
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