This is a fantastic salad, light, tangy, crunchy, but filling because of the high fiber and high protein content in the Mung Beans.
2 Cups Mung Bean (split and hulled) - Rinse, then soak in water 6-12 hours,
drained well.
4 Tbs Red Onion (chopped fine) - Add
2 Cups Cucumber (peeled, remove seeds,finley chopped) - Add
4 Tbs Fresh Cilantro (chopped fine) - Add
4 Tbs Lemon Juice (1 small fresh squeezed lemon) - Add
1 tsp Sea Salt - Add
1/2 Tsp Cracked Pepper (fresh cracked) - Add
Spice it up by adding 1/2 Jalapeno (chopped fine)
Combine all ingredients and store in refrigerator (up to 48 hours) until served.
Serving suggestions: Great as a salad on it's own. Great on top of fresh hot rice. Awesome as a side item with steak, chicken or seafood.
