Bulgur and Mung Bean Salad
When it comes to healthy eating, we often think of boring salads or bland grains, but this Bulgur and Mung Bean Salad breaks all the stereotypes. Packed with protein, fiber, and vibrant flavors, this dish is as satisfying as it is nutritious. Whether you're looking for a light lunch, a refreshing side, or a crowd-pleaser for a gathering, this recipe has got you covered.
Ingredients
- 1 cup fine bulgur wheat
- 1½ cup water
- 1 cup mung beans soaked overnight
- 1 large carrot grated
- ¾ cup sunflower seeds toasted
- 2 pickled cucumbers chopped into small cubes
- 1 roasted red bell pepper (jarred) chopped into cubes
- 1 small red onion finelly chopped
- ⅓ cup chopped spring onion
- ⅓ cup chopped fresh dill
Dressing
- 2 tsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- ½ tbsp sumac
- salt to taste
Instructions
- Start by placing the bulgur in a heatproof bowl. Pour 1 1/2 cups of boiling water over it, cover, and let it sit for 15 minutes. Once the water is absorbed, fluff the bulgur with a fork and allow it to cool.
- After soaking the mung beans overnight, rinse them thoroughly and cook in boiling water for 20-25 minutes or until tender. Drain and set aside to cool.
- Chop all the vegetbales, grate the carrot and toast the sunflower seeds in a dry pan.
- In a small bowl, whisk together olive oil, dijon mustard, balsamic vinegar, maple syrup, sumac and salt. Adjust seasoning to your taste.
- In a large mixing bowl, combine the cooled bulgur, mung beans, diced vegetables, toasted sunflower seeds and fresh herbs. Toss everything together to mix evenly.
- Pour the dressing over the salad and toss gently to coat all the ingredients. Serve it and enjoy!