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green mung beans

Roasted Vegetable and Mung Bean Salad

Roasted Vegetable and Mung Bean Salad
  • Prep Time: 15 mins
  • bake Time: 40 mins
  • Total Time: 55 mins
  • yield: 4

Ingredients

  • 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

Instructions

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.