Tibetan Cooling Mung Bean Salad with Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, hydrating salad using traditional Tibetan cooling ingredients for hot weather. This asian-inspired salads (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.

Prep: 10 min Serves 4 Asian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Season with a pinch of salt and toss gently until all ingredients are evenly distributed.
  3. Step 3: Stir in 1 tablespoon chopped mint, cover, and refrigerate for 1 hour to enhance the cooling effect.
  4. Step 4: Serve chilled as a light side or with rice for a complete meal.

Frequently asked questions

How long does Tibetan Cooling Mung Bean Salad with Cucumber take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tibetan Cooling Mung Bean Salad with Cucumber?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked mung beans from drying out.

Can I substitute ingredients in Tibetan Cooling Mung Bean Salad with Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tibetan Cooling Mung Bean Salad with Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tibetan Cooling Mung Bean Salad with Cucumber vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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