Surat, Gujarat
6 hours ago
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Roasted Vegetable and Mung Bean Salad



15 mins


40 mins


55 mins



•	1 cup Anthony’s Goods Organic Green Mung Beans
•	3 cups water
•	1 yellow onion, diced in large chunks
•	6-7 medium carrots, chopped
•	1 head cauliflower, chopped
•	3 cloves garlic, minced
•	¾ tsp Anthony’s Goods Ground Cumin Seed Powder 
•	¼ cup + 2 tbsp olive oil, divided
•	¼ cup red wine vinegar
•	3 tsp salt, divided


If you’ve never tried these tiny bead-like legumes, this recipe is a solid introduction. Roasted carrots and cauliflower come together with nutty green mung beans for a cumin-spiced delight.

1. Add the mung beans and water to a medium pot and bring them to a boil. Let the beans simmer until they are tender and the water is absorbed (about 30 minutes).

2. Preheat the oven to 400F and line a baking sheet with parchment paper. 

3. Cut the onion, cauliflower and carrots and place them in a large bowl. Add 2 tbsp olive oil, the minced garlic and 2 tsp salt. Toss to coat the vegetables in the oil and spread them onto the baking sheet. Bake for 30-40 minutes, until fork-tender.

4. Meanwhile, make the dressing by combining the remaining olive oil, the red wine vinegar, cumin and 1 tsp salt to taste. Whisk until combined.

5. When the beans are cooked and the vegetables are roasted, mix them together and toss with the dressing.



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