Roasted Vegetable and Mung Bean Salad
• 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.