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Pomegranate Mung Bean Salad

Featured on Chef AJ’s channel on 12-13-22

Ingredients (serves 2):

  • For the Mung Beans:
    • 1 cup mung beans
    • 1/4 cup red onions, finely chopped
    • 2 teaspoons turmeric powder
    • 2 teaspoons cumin or coriander powder
    • 1 teaspoon garlic powder
    • 2/3 cup pomegranate seeds
    • 3 tablespoons Pomegranate Balsamic
  • For Garnish:
    • 2 tablespoons red onions, finely chopped
      • 2 tablespoons pomegranate seeds
      • 1 1/2 teaspoons lime juice
      • 1 tsp Pomegranate Balsamic
      • cilantro, chopped (optional)


  • Put mung beans in a small bowl with 2.5 cups hot water, let soak overnight
  • In morning, drain mung beans and set aside.
  • To cook the mung beans, add to pot with 4 cups of water and boil for 13 minutes (until can easily be mushed)
  • Drain the mung beans, keeping the water (makes an excellent vegetable broth, store and refrigerate)
  • In a hot pan, add the 1/4 cup red onions with a tablespoon of water and saute for about 2 mins on medium adding water as needed.
  • Add turmeric, cumin/coriander, garlic powder, and Pomegranate Balsamic. stir well.
  • Add cooked mung beans, mix well and cut heat after 2 more minutes.
  • Add lime juice and pomegranate seeds, mix, then transfer to serving bowls.
  • Garnish with with the onions, pomegranate seeds, lime juice, balsamic, and cilantro from the garnish section.
  • Serve and Enjoy!
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