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healthy mung bean salad recipe
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5 from 1 vote

Mung Bean Salad Recipe

Healthy, delicious and easy mung bean salad with assorted veggies and toasted peanuts for crunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Snack
Cuisine: Indian
Servings: 3
Calories: 247kcal


  • 1/2 cup moong beans soaked and drained
  • 1/2 cup sweet corn kernels
  • 1 carrot ,finely grated
  • 2 small tomatoes ,finely chopped
  • 1 onion finely chopped
  • 2 green chilies chopped
  • 1/2 cup coriander leaves chopped
  • 1 teaspoon pepper powder
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sugar
  • Salt to taste


  • Soak washed mung beans for 8-10 hours in plenty of water. Dry roast 1/4 cup peanuts and crush well.
  • Drain and take the soaked beans in a pressure cooker. Also add sweet corn kernels if using. Add some water and pressure cook for 2-3 whistles.
  • Once the pressure is settled drain and rinse well under cold water.
  • Take the cooked beans and corn in a mixing bowl.
  • Add grated carrot, finely chopped onions, tomatoes and green chilies.
  • Add salt, pepper powder, sugar and lemon juice. Mix very well.
  • Finally add coriander leaves, crushed peanuts and mix. Serve immediately or chill until use.


  1. Add cucumber if in season in this salad.
  2. You can also use sprouted beans


Calories: 247kcal