Title: Carrot Mung Bean Salad
Categories: Salads
Yield: 4 Servings
1/2 c Yellow split mung beans;
- picked over and rinsed
1 lg Carrot; grated
1/2 Granny Smith apple; cored;
- chopped
1/2 Red bell pepper; seeded,
- chopped
1 ts Fresh ginger; grated
2 tb Fresh lemon juice
1 tb Vegetable oil
1/2 ts Black mustard seeds
1 sm Fresh hot green chile;
- seeded and minced
1 tb Fresh cilantro; chopped
Salt
Soak the beans in water to cover for at least 2 hours or up to 8
hours.
Drain the beans and place them in a large serving bowl. Add the
carrot, apple, bell pepper, ginger, and lemon juice. Set aside.
Heat the oil in a small saucepan over medium heat. Add the mustard
seeds, cover, and cook until the seeds start popping. When the
popping stops, add the chile and stir for 30 seconds to bring out
the flavor. Add the mustard seeds and chile to the salad mixture.
Just before serving, add the cilantro and salt to taste, tossing
gently to combine.
