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Mung Bean Salad with Broccoli – Kitchen Secrets – Practical Recipes

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 🙂

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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.


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 pepper
  • 5-6 tablespoons of olive oil
  • juice of half a lemon
  • salt
  • walnuts on request

How to Make Broccoli Mung Bean Salad Recipe?

  1. Wash the mung bean and boil it over medium heat by adding enough hot water to cover it by 3-4 fingers.
  2. Steam the broccoli you cut into small pieces.
  3. 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.
  4. Rinse broccoli in cold water. Drain the boiled beans, rinse with cold water and put them all in a bowl.
  5. Add olive oil, salt, lemon juice. Stir again without crushing the broccoli and beans and serve.

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