Mung Bean Salad with Pomegranate
This fresh and colorful mung bean salad combines tender mung beans, crisp cucumber, sweet red bell pepper, juicy pomegranate seeds, fresh herbs, and crunchy walnuts with a tangy balsamic-sumac dressing. It is an easy vegan salad that's perfect for lunch, meal prep, picnics, or as a flavorful side dish.
Ingredients
Salad
- 2 cups cooked mung beans
- 1 large cucumber finely chopped
- 1 red bell pepper chopped
- Seeds of 1 pomegranate
- ½ cup chopped spring onion
- ½ cup chopped fresh parsley
- ½ cup chopped walnuts
Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sumac
- ½ teaspoon chili flakes
- 1 teaspoon dried mint
- Salt to taste
Instructions
- Add the cooked and cooled mung beans to a large mixing bowl.
- Add the chopped cucumber, red bell pepper, pomegranate seeds, spring onion, parsley, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sumac, chili flakes, dried mint, and salt.
- Pour the dressing over the salad.
- Gently toss until all the ingredients are evenly coated.
- Let the salad rest for 10–15 minutes before serving to allow the flavors to develop.
- Serve chilled or at room temperature.