I had become listless and felt I had lost the inspiration for producing a meal that was not a run of the mill favourite. Not pasta with a vegetable tomato sauce again, nor an Oriental stir-fry, nor oven-roasted potatoes and cauliflower. I wanted something new, but where to find it?
And then I saw the mung beans that I had bought some time ago for just this type of mood, glimmering at me from the jar I had put them in. So here they come: mung beans in a salad!
Boil the mung beans. No need to soak them for an hour in advance; I did not see a difference. They take about 30 minutes to get done. Of course I allowed them to soften some more by steaming them a little longer in the hay box.
Meanwhile prepare a generous vinaigrette with olive oil, cider vinager, coarse grain mustard, and honey. Stir in the drained beans. Add thinly sliced red onion, ditto yellow pepper, thinly sliced or diced tomato, generous handfuls of chopped parsley, and some pitted black olives.
Check the seasoning, adding salt and pepper as needed. Allow the flavours to marry for a while and serve.
Of course this can be made with lentils or other delicate beans, and any variety of raw vegetables.
Sky 's the limit!