Our Favorite Mung Bean Salad Recipe

This cold mung bean salad recipe is one of my favorite ways to enjoy fresh mung beans! My simple recipe combines mung beans, delicious scallions and crispy scallions!

When fresh mung beans are seasonal, I jump around to make this simple mung bean salad! I sent it cold, which means the beans are nice and crisp. You will fall in love with a light balsamic vinegar, those crispy scallions are so delicious.

This salad is a nod to the mung bean casserole. You can use store-bought fried shallots, fried onions, or make your own stuff like I did. This is my 15-minute recipe for stir-fried onion.

Key Ingredients

• green beans: Fresh mung beans are from summer to early autumn. I look for crispy, sturdy beans without any bruises. To prepare my mung beans for this salad, I trimmed the ends. I keep them all, but if you want them to be cut into small pieces, you’re free!
• Onion vinegar: Everyone needs a good recipe for onion sauce, and this is mine. I chopped the scallions with mustard sauce, red wine vinegar, olive oil, salt and pepper. Very easy and delicious!
• Fried onion: I love salads with different textures, this refrigerated mung bean salad is totally enjoyable. You can find fried onions or scallions in the store, but they can easily make themselves. They can last for a while and you can use them in other dishes throughout the week. Here is my tutorial on how to make fried shallots.

How to Make Fresh Mung Bean Salad

For the best mung bean salad, coat the mung beans with fresh life. To do this, add them to a large pot with boiling salted water and cook for a few minutes. You want them to turn into bright green. I always try one before draining and leave a little crunch.

When ready, insert them into ice-cold water to stop cooking. Then use a simple scallion dressing and top with crispy fried shallots. The combination of mung beans and crispy onions is a classic combination.

To fry the shallots, add them to the skillet and cook them slowlystir occasionally, until light brown and crisp, about 10 minutes. Let them drain on paper towels and throw them onto your salad. If you have some leftovers, add them to other dishes such as mashed potatoes, stir-fried green beans and soup.

Green Bean Salad Changes

I love the versatility of this salad and love making it during peak mung beans and holidays! Like many of our salad recipes, you can make a lot of variations on this simple mung bean salad. Here are some of my favorites:

• Add cheese, such as crushed feta, shaved parmesan or cream goat cheese.
• Throw some cooked potatoes, such as this potato and mung bean salad.
• Toss some greens, spinach or baby kale and other vegetables.
• Serve the salad with grilled tuna or your favorite tuna salad, boiled eggs and some olives for a French Nicos-style salad.
• Add juicy chicken breast, snacks of salmon, crushed boiled bacon or poached shrimp.