Last Updated on January 13, 2020 by Chef Mireille
Carrot Mung Bean Salad is a delicious salad packed with flavor. Perfect for light summer meals.
Participating in the I Heart Cooking Club, I am having so much fun discovering UK celebrity chef Yotam Ottolenghi and today I am presenting another one of his delicious salad recipes. Like me, he uses global ingredients from every culture. Full of warm, smoky spices, this recipe packs some powerful flavor into the two star ingredients. I just made a few slight changes due to personal preference.
With the heat of summer, I prefer light salads to heavy carbs. Instead of hot rice and pasta, I eat my meat/protein with salad. This does not mean I go carb free as many of the salads I eat are often grain based. However, these grain or lentil based salads are filling yet light so perfect to compliment summer meals.
Here are some more ideas to complete your summer meals!
Summer Salad Recipes
Brussel Sprout Soba Noodle Salad
Roasted Salmon with Spinach Aioli and this salad is the perfect summer meal or really a healthy meal for any season!
IN THE MAKING – MAKING CARROT MUNG BEAN SALAD
Perfectly balanced salad with sweet, salty and smoky flavors. Made a perfect late evening dinner on a busy day.
Full of protein, it’s a healthy and filling way to complete any meal!
Carrot Mung Bean Salad
- 2/3 cup green mung beans/green gram
- 2 crushed garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1 teaspoon fennel seed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 3 large carrots cut into 2 inch pieces
- 1/2 teaspoon sugar
- 2 tablespoons cilantro finely chopped
- grated zest of 1 lemon
- 4 ounces Mannouri cheese or feta (or ricotta salata), crumbled
- Place beans and garlic in a pot of water. Bring to a boil. Reduce heat to medium and simmer for 20-25 minutes, until tender. Drain immediately and discard the garlic.
- In a small skillet, heat the oil. Add cumin, caraway and fennel. When they start to sizzle and have turned golden, pour over the beans. Add red pepper, vinegar and 1/2 teaspoon of the salt.
- In a shallow pan so that carrots lay in an even layer, combine carrots, sugar, remaining salt and 2/3 cup water. Cook on high heat for 8 minutes, by which time most of the water should have evaporated.
- Add to beans with cilantro and lemon zest.
- Add cheese. Toss gently and serve.
lovely and nutritious salad
The colors in your salad remind me of fall. Though I could eat this all year long. I do like a lemony salad (well, lemony anything!)
The flavours in this dish sound wonderful. I've never had mung beans – I eat the sprouts all the time, but not the beans cooked from dry. I'll have to give them a try.
Delicious salad healthy with lot of protein.
thats healthy salad out there….lovely..
Wow!! drooling here! these look absolutely fab!
Deb in Hawaii
What a great combination of ingredients–I love lentil salads like this (especially with some cheese thrown in!) Thanks for sharing it with Souper Sundays too. 😉
I'm so glad you're having fun discovering Ottolenghi's recipes! This is a winning salad recipe. The lentils are nice and comforting, the carrots add that touch of color, and the cheese adds that nice creamy and tangy quality. Looks delicious!
One of my favorite salads.. Looks inviting .. Thanks for sharing 🙂
Your salad looks delicious! I love mung beans though have never use them as in ingredient in a salad before. Looks so good!
Very useful & healthy recipe.Lovely presentation.
Couscous & Consciousness
This to me is a great example of the genius of Ottolenghi – his ability to turn very humble very ordinary ingredients into something so delicious and special. Definitely the kind of salad I could tuck into in a big way right now.
Looks terrific and healthy too. I have recently started using feta cheese and love it.