Mung bean Salad with Tangy Cilantro Lime Vinaigrette

It’s hard to believe but I’ve got a writer’s block. This is probably the tenth time I have started writing this post, deleting whatever I had written and trying to rewrite it. I made this salad as part of my SBD phase 1 diet probably 3 months back, and this post has been sitting in my drafts since then. This was one of the most easiest recipes to make, yet has been the most difficult to post. Now, having made up my mind, to post this, so that I can move on with the other recipes I plan on posting, here I am…fighting the writer’s block and attempting to explain how to make this delicious healthy salad.

The ‘South Beach diet’ unlike other diets, advocates the consumption of legumes as part of the diet, which is one of its great strengths, especially when you are a vegetarian. I have tried to Indianize the legume based salads recommended on SBD and that’s how I landed on this one. It’s very easy to make, and improvise with whatever you have on hand. The salad is served with a vibrant tangy cilantro lime vinaigrette.

Makes 4 servings as main meal salad, 6-8 as side
For the salad:
1 cup of whole green moong dal, soaked overnight and cooked to be whole, and not mushy
2-3 cups of shredded lettuce
1/2 cucumber chopped
1/2 red onion chopped
1 plum tomato, seeded and chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper chopped
3 scallions, green parts only sliced

For the vinaigrette
1 cup of packed cilantro(stems and leaves)
1/2 tsp cumin powder
1/2 tsp coriander powder
white parts of the 3 scallions, used above
1 green chilly, chopped
1 garlic clove, chopped
1 tbsp red wine vinegar
zest of a lime
juice of a lime
1/4 cup of extra virgin olive oil
salt and pepper to taste
1 tsp splenda/sugar(optional)

To make the vinaigrette
Place all the ingredients in a blender and whizz to combine. Remove into a mason jar or bottle with a secure lid. Shake the dressing before use. The dressing can be stored in the fridge for up to 1-2 weeks.

To assemble the salad
Place all the chopped veggies in a bowl along with the cooked moong dal. Toss with the dressing just before serving. If planning to take this along either for a potluck, picnic or lunch the next day, take the mixed salad separately and the dressing separately. Toss just before serving/eating.

Verdict: This salad is very filling – thanks to all the veggies. The vinaigrette really brightens up the flavors of the salad. The lime zest and juice add a very refreshing taste to the salad and the cumin and coriander add a very nice depth of flavor. This is a very forgiving recipe, and can be adapted to be made with whatever ingredients you have on hand.

Sending this to ‘MLLA #48’, event series by Susan of the Well Seasoned Cook and to ‘Lets Cook – Barbeques & Picnics’

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  1. Thanks for linking this wonderful healthy salad with my event lets cook for picnics and barbecues. Please can you add the event link in this post.Thanks.

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