Mung Bean Salad with Broccoli
Portion: 
Preparation: 
( 1 oy 5,00/5)
Hello Dear Friends,
Mung bean chard is one of my favorite recipes. I had in mind to use the mung beans that have been waiting in the wire cabinet for a long time. When the broccoli started to turn yellow, a very delicious and nutritious salad emerged. Since I boiled the broccoli in the steam of the beans, they all came out of one pot :)
Since the broccoli is tiny, it reached the consistency I wanted in 8-9 minutes. I cooked the mung bean for about 20 minutes, checking it from time to time. From 1 cup of mung beans, approximately 2,5 cups of beans come out. I reserved 1 glass for another recipe.
Love…
Ingredients for Broccoli Mung Bean Salad Recipe
- 1,5 cups of boiled mung beans
- 1 bowl of boiled broccoli
- 1 small onion
- Half a glass of pomegranate seeds
- 1 capsicum peppers
- 5-6 tablespoons of olive oil
- juice of half a lemon
- salt
- walnuts on request
How to Make Broccoli Mung Bean Salad Recipe?
- Wash the mung bean and boil it over medium heat by adding enough hot water to cover it by 3-4 fingers.
- Steam the broccoli you cut into small pieces.
- While the beans and broccoli are cooking, peel the pomegranates, grate the carrots, chop the onion into piyaz and the capia pepper in the size of backgammon dice.
- Rinse broccoli in cold water. Drain the boiled beans, rinse with cold water and put them all in a bowl.
- Add olive oil, salt, lemon juice. Stir again without crushing the broccoli and beans and serve.
