Mung beans are a tiny little green bean native to the Indian subcontinent. Often used to make dal (pancakes), we found especially easy to soften and roast lightly with corn for a tasty and extremely nutritious salad.
- 6-8 baby bell peppers
- 1 tbsp olive oil
- 1 cup dried mung beans
- 2 cups corn (we used frozen organic corn thawed on a baking sheet)
- 1 tsp
- salt and pepper to taste
Wash and drain mung beans completely. They are easy to tenderize in a pot of simmering water in about an hour, or soak them overnight. Just don’t let them get too mushy.
Preheat your oven to 350-degrees. Cut baby bell peppers length-wise and place them on a cookie sheet. Drizzle olive oil on top, then roast for about 45 minutes until completely tender. Cool completely then place in food processor and puree, adding salt and pepper as desired.
While the peppers are cooking, check your beans, thaw or prepare your corn (frozen organic corn is a decent stand in for the fresh product that we get to enjoy during the summer. We turned the oven down to 250, put both the corn and the beans on a baking sheet and baked together for about 15 minutes.
Fold the corn and beans with the pepper sauce and plate over dark greens. Add other veggies as desired and enjoy!