Mung bean salad with feta cheese and fresh garden herbs
This bean salad constitutes the prefect snack inbetween or as meal after a training session, particularly after a track training in the evening or an early evening cycle session. Easy recipe and if you have the beans prepared already the day before or in the morning, it takes only a couple of minutes to get a well-balanced meal to fuel your body.
Mung beans like other dry beans are nutritionally very rich and are an excellent source of vitamins, minerals, carbs and low fat proteins. The fat content of dry beans is remarkably low with a little less than 2 percent % of the entire contents. In addition this fat content contains mainly unsaturated fatty acids.
As mentioned already in my 10 food facts, the combination of foods of animal -in this case feta cheese- and plant -here mung beans- origin results in the highest biological value. Thus this high biological value combined with the high protein and carb intake of the mung beans amount this salad to one of the best things to eat after a hard training session.
- 250 g mung beans, soaked for 1 hour and cooked for 30-40 minutes
- 150 g feta cheese, diced
- at least 10 cocktail tomatoes, quartered
- 1 teaspoon wine salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin-cardamon powder
- 1/2 curry powder
- a handful of fresh garden herbs such as basil and parsley
- 1/2 shallot, chopped
- 2 tablespoons of olive oil
- Prepare the mung beans as described above and let it cool down completely.
- Put the beans in a large bowl and add the remaining ingredients. Mix well and season to taste.
- Serves 2, if used as a main dish.
- Serves 4, if used as a side dish or snack.