During the winter months, when my CSA is on hiatus for a short while I rely on root vegetables, and legumes. This carrot and mung bean salad is a delightful citrusy salad that is hearty and can certainly stand alone as a meal. Mung beans are indigenous to Central Asia, and have been used in various forms throughout the cuisines. It’s one of those beans that can be transformed into many different variations– noodles, starch, paste for dessert, sprouts and flour. It happens to be a bland tasting bean, but what’s wonderful about the mung bean is that it absorbs flavors very well, so the punch of lemon zest and olive oil marries well with the carrots.
Carrot and Mung Bean Salad
Adapted from Plenty More by Yotam Ottolenghi
2/3 cup dried mung beans (green)
4 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper
2 tablespoon white wine vinegar
3 large carrots, sliced into 1/4 inch thickness
a pinch of sugar
1 1/2 cups cilantro, finely chopped
small handful of feta cheese, crumbled
- Preheat oven to 425˚F.
- Bring a medium saucepan of water to boil over high heat. Once boiling, pour in the mung beans, bring back to boil and then reduce heat to simmer until they are just barely done, about 20 minutes. Drain beans when cooked and set aside in a serving bowl. Immediately drizzle 2 tablespoons of oil, minced garlic, cumin, coriander, red pepper flakes, and vinegar, while the beans are still hot. Mix gently.
- In a roasting pan, place the carrots, 1/3 cup water, 2 tablespoons of oil, and a pinch of sugar. Toss to coat, and roast in the preheated oven for about 30 minutes, until the water has evaporated and the carrots are slightly caramelized.
- Add roasted carrots to the mung beans, and finish with cilantro, lemon zest, feta chunks, and salt and pepper to taste.