Ever have one of those nights that you want to eat something filling, but you know it needs to be light because you have to squeeze into a tight little outfit over the weekend or you just need to give you body a bit of a break?This is me, 75% of weeknights- hangry when I get home, but trying to keep things healthy, saving my splurges for the weekend. Luckily, this Tomato and Asparagus Mung Bean Salad fits the bill for being nutrient dense, hearty, and delicious, so you need to add it to your menu ASAP!
If you’re currently thinking, “WTF are mung beans?!”, let me tell you about my new obsession. Lately, I’ve actively been trying to get more protein in my life, and mung beans are one of the best plant based sources of protein, packing 14g per cup. The brand I buy is sprouted, which also means they contain fewer calories and more free amino acids and antioxidants than unsprouted ones. Sprouting breaks down the protective coating on the seed of a grain or legume, which makes the plant’s nutrients MORE available, while also reducing the phytic acid, a compound that can inhibit the absorption of other nutrients. Most importantly, I love mung beans in this recipe because their flavor is nutty and slightly sweet, while they’re texture is chewy, yet still firm.
With warmer temperatures coming in hot (literally) I live on meals like this Tomato and Asparagus Mung Bean Salad during the summer because it can be served cold, room temperature, or warm. This salad is hearty enough to be eaten by itself, or perfect tossed over greens, or even served alongside your favorite protein source. I hope you love it as much as I do!
Tomato and Asparagus Mung Bean Salad
When you're trying to keep things light, but want something filling at the same time, this protein and nutrient packed Tomato and Asparagus Mung Bean Salad is for you!
- 2 pints cherry tomatoes - sliced in half
- couple sprigs of fresh thyme
- 1lb asparagus - ends trimmed then cut into 1-2 inch piece
- 1 1/2 cups uncooked sprouted mung beans
- 4 cloves garlic
- heaping 1/2 cup fresh herbs - basil, chives, thyme, oregano, parsley
- 1 ripe avocado
- 1/3 cup toasted pine nuts
- For the dressing:
- 1/3 cup olive oil
- 2T white wine vinegar
- 2T lemon juice
- 1-2T raw honey or maple syrup - sweeten to taste
- sea salt and black pepper - to taste
- Preheat oven to 400F.
- Line two cookie sheets with parchment paper- spread the sliced tomatoes on one and the chopped asparagus on the other. Season with salt and pepper, and crush one clove of garlic over each cookie sheet. Over the tomatoes, sprinkle the fresh thyme leaves. Place cookie sheets in the oven and roast ~20 minutes, until the tomatoes are blistery and the asparagus is soft.
- Meanwhile, cook sprouted mung beans according to package instructions. Mine go like this: Bring 4.5 cups of water to a boil. Add 1 1/2 cups mung beans, and gently boil for 5 minutes. Remove from heat, cover, and let stand 5-8 minutes. Drain off any excess water.
- Immediately after the 5-8 minutes of resting time, remove the lid and crush the remaining two cloves of garlic into the mung beans. Fluff the beans with a fork, and allow the garlic to be lightly cooked from ambient heat.
- Chop the herbs and whisk together all the ingredients for the dressing.
- When the veggies are done roasting, transfer to a large serving bowl. Add the mung beans and herbs. Stir to combine evenly, then toss with dressing to desired consistency (you may have a couple tablespoons left over). Before serving, top with diced avocado and crunchy toasted pine nuts.
- This tastes best at room temperature or warm, but it can be served chilled too!