Tangy Mung Bean Salad Recipes

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

TANGY FOUR-BEAN SALAD

Tangy Four-Bean Salad image

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

TANGY MUNG BEAN SALAD

Tangy Mung Bean Salad image

Make and share this Tangy Mung Bean Salad recipe from Food.com.

Provided by dicentra

Categories Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb dried mung beans
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
1 tablespoon pomegranate molasses
1/2 teaspoon pomegranate molasses
1/2 teaspoon crushed red pepper flakes
salt
8 scallions, thinly sliced
2 red bell peppers, cut into 1/4-inch dice
1 cup chopped flat leaf parsley
1/2 cup chopped mint leaf
2 tablespoons chopped dill

Steps:

In a saucepan of boiling water, add the mung beans and bring back to a boil.
Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
In a large bowl, mix the olive oil with the lemon juice, minced garlic, pomegranate molasses and crushed red pepper; season with salt.
Add the drained mung beans, sliced scallions, red bell peppers, parsley, mint and dill to the dressing and toss well.
Season the dressing with salt. Serve the salad at room temperature or slightly chilled.

Nutrition Facts : Calories 274.5, Fat 14.4, SaturatedFat 2, Sodium 25.3, Carbohydrate 28.4, Fiber 8.8, Sugar 2.5, Protein 10.8

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