Mung Bean Boiled Peanut Salad

Mung Bean Boiled Peanut Salad

Today's recipe is a wonderfully simple salad that is so hearty and filling. It has lots of flavors and a sweet crunch that you will love. It is for a perfect light lunch. Are you looking for a filling and healthy salad? Or are you looking for a holiday menu or lunch for a large gathering? If you are interested in trying a different kind of salad why not try this zesty salad. It also looks festive and is perfect for entertaining. This salad is interesting and perfect for the season. Beautiful ruby red pomegranates arils bursting with tart and sweet flavor, and boiled peanuts are tender with a slight crunch to it. This is beautifully balanced with a flavorful dressing. Pomegranates are in season, there is no better time to try this recipe. This salad tastes best the next day as the flavors intensify. If you are planning to do meal prep, make a larger batch of this yummy salad.

Recently I have been trying lots of salad recipes. Let me admit the truth. Never been a fan of salads. But salad need not be boring and this type of beans or lentil salads are so filling and full of flavor and I have been making several variations of this salad. This simple salad has so much flavor and texture to offer. It reminds me of the delicious beach snacks that we buy in India. Strolling on the beach you find lots of vendors selling goodies like boiled peanuts, spiced masala chickpeas or roasted corn. There will also add chopped cucumber, tomatoes, and onions with a zesty spice mix. They sell it in small paper bags or paper cones with sliced lemon wedges. It is a simple humble snack yet so tasty and heartwarming. This is one salad that I fell in love with because it brings back those childhood memories. This can also be served as a main course with grilled fish or meat. Try this yummy salad, you will surely love it!

Lets talk about the ingredients...
The most important ingredient in this salad is mung beans. But you can use a combination of different beans for color and a more filling and hearty salad. Try options like chickpeas, lentils, black eye beans, kidney beans or pinto beans. Beans and lentils are versatile and can be used for curries, soups, and salad. When they are cooked for salads they must keep their shape and some texture.
Be generous with pomegranates and boiled peanuts. It adds lots of flavors and a sweet crunch that you will love. Raw peanuts are boiled till it is tender but with a slight crunch to it. If you do not like boiled peanuts, you can substitute it with cooked chickpeas. The canned ones will also work perfectly for this recipe.
The dressing is an explosion of flavors- sweet with earthy. It has flavorful olive oil, pomegranate molasses, lemon juice, toasted cumin powder and intensified with mint flavor. Mint flavor goes well with lentil and beans salad or with citrus salads.
You can use your favorite greens, chopped cucumber, tomatoes, and red onions. Try toasted nuts or toasted coconut too for an extra crunch. The options are endless,you can make it your own.

Mung Bean Boiled Peanut Salad

Ingredients
Green mung beans cooked- 1 1/2 cup
Red onion finely chopped- 1 tbs
Cucumber- 1 seeded and diced
Salad greens- roughly chopped- 1 1/2 cup
Boiled peanuts- 3/4 cup
Pomegranates seeds- 1/2 cup
Lemon juice- 1/2 lemon
Olive oil- 2 tbs
Dry mint powder- 1/8 tsp
Pomegranate molasses- 1 tsp (optional)
Cumin powder- a pinch
Cayenne pepper- 1/3 tsp (optional)
salt and pepper to taste
Chopped coriander leaves-1 tbs

Soak peanuts in saltwater for half an hour, drain and then steam it for 10-15 minutes. Allow it to cool down and set aside. Alternatively, you can cook the peanuts in salt water for 10 minutes and drain the water.
Soak mung beans for two hours. Add water to the same level as the mung beans, cover, and cook. Add salt in between the cooking process. Cook till the beans are soft but not mushy. Drain off the excess liquid. Allow it to cool down.
Add cooked mung beans, boiled peanuts into a large mixing bowl. Add chopped cucumber, chopped onions, and salad greens and mix well. Add cumin powder, cayenne pepper, mint powder, salt and pepper and olive oil, pomegranate molasses and toss well. Finally, add pomegranates and drizzle lemon juice. Garnish with chopped coriander leaves.

You might also like,
Mexican Tuna Salad
Egg Salad
Spicy Chickpeas Snack
Artichoke Chicken pasta salad
Easy Quinoa Egg Bhurji
Chickpeas Kurma

Try it,
Hope you will all enjoy!

Mexican Tuna Salad

Mexican Tuna Salad

Tuna salad can be served as an appetizer with crackers or spread on bread to make a terrific sandwich or wrap.If you like fish this salad with fresh and zesty flavors is a must try. Tuna salad is quick, protein rich and healthy salad that can also be served as a main dish salad.It is a simple salad with cooked or canned tuna, fresh greens,avocado and a zesty mayo dressing.Mix them all together and you whip up a quick and easy meal for your family.

I cook fish almost everyday,but mostly it is curried,fried or grilled fish.But fish in salad was something I did not want to try for a long time. But I was amazed when tried for the first time,now I make this at least once in a week.Tuna salad sandwich is one of my kids favorite sandwich.

Our local supermarket has frozen tuna,but you can make the easy way with canned tuna.You can add more veggies like cucumber,bell pepper,celery, carrot, peas etc. Since I am making for my kid who is a picky eater,keeping mine simple with veggies of his choice.Chill for 15 to 20 minutes before serving for the flavors to blend together wonderfully.This recipe can be easily modified according to your taste. Try it, you will surely love it.


Ingredients
Tuna - 1/2 pound
(if using can tuna use around 10-12 0z)
Onion chopped- 1/2 cup
Garlic salt- a pinch
Boiled and drained corn- 1/2 cup
Tomato chopped-1
Pickle jalapeno chopped- 1/4 cup chopped
Chopped cilantro or parsley- 1 tsp
Mayonnaise- 2 tbs
Sour cream- 3 tbs
Lime juice- 1/2
Olive oil- 1 tsp
Tabasco sauce- a few drops
Cumin powder- a pinch
Salt and pepper to taste
Avacado-1
lettuce,bread or chips for serving

Defrost tuna. In a pot add tuna, 1/2 cup water, salt and pepper and cook the tuna. If there is excess water, drain and then with a fork break into smaller chunks.
Chop onion and drop into a bowl of cold water. Let it sit for 5-6 minutes. This is an optional step, it helps to reduce onion flavor. Drain when it is time to use.Cook corn till soft,drain and set aside.
In a bowl mix tuna,onion, tomatoes, corn,chopped lettuce,pickled jalapeno and any vegetable of your choice. In a separate bowl add mayo, sour cream, lemon juice,olive oil, garlic salt,Tabasco sauce,cumin, chopped cilantro,salt and pepper. Whisk and pour over the tuna and mix well. Chill for 15 to 20 minutes.Serve with sliced avocado, lettuce and lime wedges.

Try this,
Hope you will all enjoy!