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Healthy Recipes using Mung Beans (Canned, Drained)

Mung Bean and Quinoa Salad

A refreshing salad combining protein-rich mung beans and quinoa, tossed with vibrant vegetables and a zesty lemon dressing.

Ingredients
  • 1 cup canned mung beans, drained
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the drained mung beans, cooked quinoa, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad, toss well, and serve chilled.

Spicy Mung Bean Stir-Fry

A quick and spicy stir-fry featuring mung beans and assorted vegetables, perfect for a healthy weeknight dinner.

Ingredients
  • 1 cup canned mung beans, drained
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes
  • 1 tablespoon sesame oil
Instructions
  1. Heat sesame oil in a pan over medium heat and add minced garlic, sautéing until fragrant.
  2. Add bell pepper and broccoli, stir-frying for about 5 minutes until tender.
  3. Stir in the drained mung beans, soy sauce, and chili flakes, cooking for an additional 2 minutes before serving.

Mung Bean Tacos

Healthy tacos filled with seasoned mung beans and fresh toppings, offering a nutritious twist on a classic favorite.

Ingredients
  • 1 cup canned mung beans, drained
  • 1 teaspoon taco seasoning
  • 4 corn tortillas
  • 1 avocado, sliced
  • 1/2 cup shredded lettuce
  • 1/4 cup salsa
Instructions
  1. In a skillet, heat the drained mung beans with taco seasoning until warmed through.
  2. Warm the corn tortillas in a separate pan or microwave.
  3. Assemble the tacos by filling each tortilla with mung beans, avocado, lettuce, and salsa, then serve immediately.

Mung Bean Hummus

A protein-packed twist on traditional hummus, made with mung beans for a unique flavor and creamy texture.

Ingredients
  • 1 cup canned mung beans, drained
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 clove garlic
  • Juice of 1 lemon
  • Salt to taste
Instructions
  1. In a food processor, combine the drained mung beans, tahini, olive oil, garlic, lemon juice, and salt.
  2. Blend until smooth, adding water as needed to reach desired consistency.
  3. Serve with fresh vegetables or whole-grain pita chips.

Mung Bean and Spinach Soup

A hearty and nutritious soup featuring mung beans and fresh spinach, perfect for a light lunch or dinner.

Ingredients
  • 1 cup canned mung beans, drained
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil and sauté the onion and carrots until softened.
  2. Add the vegetable broth and bring to a boil, then stir in the drained mung beans and spinach.
  3. Simmer for 10 minutes, season with salt and pepper, and serve warm.

Mung Bean Buddha Bowl

A nutritious and colorful Buddha bowl featuring mung beans, grains, and a variety of fresh veggies, drizzled with a tahini dressing.

Ingredients
  • 1 cup canned mung beans, drained
  • 1 cup cooked brown rice
  • 1/2 cup shredded carrots
  • 1/2 cup sliced radishes
  • 1 avocado, sliced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt to taste
Instructions
  1. In a bowl, layer the cooked brown rice, drained mung beans, shredded carrots, sliced radishes, and avocado.
  2. In a small bowl, mix tahini, lemon juice, and salt to create the dressing.
  3. Drizzle the dressing over the bowl and serve immediately.

Mung Bean and Sweet Potato Patties

Delicious and healthy patties made with mung beans and sweet potatoes, perfect for a light lunch or as a snack.

Ingredients
  • 1 cup canned mung beans, drained
  • 1 medium sweet potato, cooked and mashed
  • 1/4 cup breadcrumbs
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. In a bowl, combine the drained mung beans, mashed sweet potato, breadcrumbs, cumin, salt, and pepper.
  2. Form the mixture into patties and heat olive oil in a skillet over medium heat.
  3. Cook the patties for 3-4 minutes on each side until golden brown, then serve.

Mung Bean and Avocado Toast

A simple yet nutritious avocado toast topped with seasoned mung beans, perfect for breakfast or a snack.

Ingredients
  • 1 cup canned mung beans, drained
  • 2 slices whole grain bread
  • 1 avocado
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes for garnish
Instructions
  1. Toast the whole grain bread slices until golden brown.
  2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Spread the avocado mixture on the toast, top with drained mung beans, and sprinkle with red pepper flakes.

Mung Bean and Vegetable Curry

A flavorful and aromatic curry made with mung beans and assorted vegetables, served with brown rice for a complete meal.

Ingredients
  • 1 cup canned mung beans, drained
  • 1 can coconut milk
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • Salt to taste
Instructions
  1. In a pot, heat olive oil and add curry powder, stirring for a minute until fragrant.
  2. Add the mixed vegetables and cook for 5 minutes, then stir in the coconut milk and drained mung beans.
  3. Simmer for 15 minutes, season with salt, and serve over brown rice.

Mung Bean Stuffed Bell Peppers

Colorful bell peppers stuffed with a savory mixture of mung beans, rice, and spices, baked to perfection.

Ingredients
  • 1 cup canned mung beans, drained
  • 4 bell peppers, halved and seeded
  • 1 cup cooked rice
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup tomato sauce
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the drained mung beans, cooked rice, paprika, garlic powder, salt, and pepper.
  3. Stuff each bell pepper half with the mixture, place in a baking dish, and pour tomato sauce over the top. Bake for 30 minutes.