Adzuki And Mung Beans Salad - Sylvia Tan The Straits Times

Adzuki And Mung Beans Salad

By The Weekly  

May 24, 2017

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This versatile salad is packed with fibre and nutrients from the beans, and takes only minutes to prepare.

  • Yields: 4 servings


1 cup adzuki beans

1 cup mung beans

1 small square dried kombu

1 red onion, peeled and sliced

2 green chillies, sliced

ยฝ tsp salt

Black pepper to taste

Juice from half a green lime


1Wash and pick dried beans, discard the less-than-perfect ones.

2Soak them overnight in a container large enough to allow for expansion. They will nearly double in size.

3Discard the water and wash the beans well. Drain beans and put in a wire colander with a plate below. Leave in a dark place to germinate.

4Rinse the beans once or twice every day. When the shoots start showing, they are ready.

5Bring a pot of salted water to a boil, add a strip of dried kombu and the sprouted beans.

6Drain and cool the beans under a running tap. Place the sprouted beans in a salad bowl.

7Top with sliced onions and green chillies. Season with salt and pepper. Add a squeeze of lime juice. Toss before eating and serve with curries or a soup.

Chef's Tip: Add sliced onions to the salad for crunch and green chillies for bite.

Recipe: Sylvia Tan / Photo: Feline Lim / The Straits Times