Couscous And Mung Bean Salad With Golden Beets And Greens Recipes

MUNG BEAN SPROUT SALAD

Steps:

• In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
• Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
• Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
• Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
• Serve at room temperature or cold.
• Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

CANNED BEETS AND BEAN SALAD

Steps:

• In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
• Servings: 6.
• Nutritional Information Per Serving:
• Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
• *Daily Value.

MUNG BEAN SALAD

Steps:

• Place the dried mung beans in a large bowl of water and let soak overnight. Drain.
• Bring a large pot of water to a boil. Add mung beans and boil for 10 minutes.
• Drain the mung beans and repeat the process with a fresh pot of boiling water, this time for 7 minutes.
• Drain mung beans and rinse under cold water. Drain well and place in a large bowl.
• Add scallions, mint, olive oil, vinegar and salt and toss to combine.
• Divide among serving dishes, garnish with hard boiled eggs, black olives and fresh mint leaves.

ROASTED BEET AND COUSCOUS SALAD

Steps:

• Toss couscous, beets, and greens with vinaigrette in a large bowl.
• Let sit for one hour refrigerated or overnight.
• Fold in goat cheese crumbles.

COUSCOUS AND MUNG BEAN SALAD WITH GOLDEN BEETS AND GREENS

Steps:

• Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool.
• Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender.
• In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter.
• Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.