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!

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