Moong Bean Salad

A tasty dish you can serve as a salad instead of a green salad or as a side for any protein. Can also be eaten cold with a side of yogurt.


  • 1 Cup Moong Beans
  • 1 Cup Tomatoes chopped into half inch pieces or a cup of Cherry Tomatoes
  • 1 Cup Cauliflower and Bell Peppers cut into half inch pieces
  • 2 Tbsp. Cilantro chopped fine
  • 1 Tbsp. Red Onion chopped into quarter inch pieces
  • 3 Tbsp. Lemon Juice
  • 2 Tsp. Lemon zest
  • 1 Tsp. Cumin powder
  • 1 Tbsp. Oil
  • Salt to taste


  1. Soak Moong Beans in 4 cups of water for 1 to 2 hours
  2. Boil Moong Beans for 20 minutes or till done
  3. Spread the Cauliflower and Bell Peppers on cookie sheet, to this add a dash of Salt, Cumin and Oil and bake in oven for 5 to 10 minutes or till slightly done
  4. Add the Tomatoes, Onions, Cauliflower, Bell Peppers and Cilantro to the Moong Beans
  5. In a separate cup mix the dressing of Lemon juice, Lemon zest, Cumin and Salt
  6. Mix the dressing in the Moong Beans and Vegetables
  7. Toss