Tibetan Cooling Mung Bean Salad with Cucumber
A simple, hydrating salad using traditional Tibetan cooling ingredients for hot weather. This Asian-inspired salad recipe (vegan), ready in about 10 minutes, pairs cooked mung beans, cucumber, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, drained cooked mung beans
- 1 large, peeled and diced into 1/4-inch cubes cucumber
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- pinch salt
- 1 tablespoon, chopped mint
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Equipment for this recipe
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Instructions
- Step 1: In a large bowl, combine 1 cup drained cooked mung beans, 1 large peeled and diced cucumber (1/4-inch cubes), 1 tablespoon lime juice, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil.
- Step 2: Season with a pinch of salt and toss gently until all ingredients are evenly distributed.
- Step 3: Stir in 1 tablespoon chopped mint, cover, and refrigerate for 1 hour to enhance the cooling effect.
- Step 4: Serve chilled as a light side or with rice for a complete meal.
