Mung Beans with Corn and Basil

Mung Beans with Corn and Basil

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

Mung beans are small, cylindrical beans with vibrant, bright green skin. They have an enjoyable creamy, slightly nutty and mild flavor that makes them a wonderful base for salads.


  • 3/4 cup dried mung beans
  • 2 large ears corn, kernels removed (about 2 cups)
  • 1 small red onion, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/2 cup basil leaves, chopped
  • 1 tablespoon parsley, chopped
  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Sea salt and freshly ground black pepper


  1. Place the mung beans into a large bowl and cover with cold water. Allow the beans to soak overnight and then drain and rinse well.
  2. Place 2 tablespoons of oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the beans and sauté for about 5 minutes.
  3. In the meantime, place the oil and vinegar into a large bowl and whisk vigorously to combine. Add the beans, corn, onion, garlic, basil and parsley to the bowl, along with a few generous pinches of salt and pepper. Toss the salad well to combine and then serve immediately.


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