Corn and Mung Bean Salad Recipe | Vegetarian Times Skip to main content

Corn and Mung Bean Salad

In Asian cuisines, mung beans are used whole, ground into flour, or sprouted for bean sprouts. Gomashio is a Japanese seasoning made of sesame seeds and salt that can also have other spices in the mix.



Ingredient Line: 
1 cup dried mung beans, rinsed and drained
Ingredient Line: 
1½ cups fresh corn kernels or 1 cup frozen corn kernels, thawed
Ingredient Line: 
1 bunch green onions, finely chopped (½ cup)
Ingredient Line: 
¼ cup lime juice
Ingredient Line: 
¼ cup plain gomashio or seaweed


1. Soak beans in bowl of cold water 5 hours, or overnight.
2. Place beans in saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until beans are soft, but not mushy. Drain and rinse under cold water.
3. Transfer to bowl. Stir in corn, green onions, lime juice, and gomashio. Season with salt and pepper. Chill before serving.

Nutrition Information: 

7 g
Total Fat: 
3 g
Saturated Fat: 
1 g
25 g
0 mg
341 mg
7 g
3 g
Serves 6

Comments on this Recipe

Eh... Kind of tasteless. I was looking for a recipes that used mung beans and wasn't the traditional Indian dal recipe. This was a nice idea, but I wouldn't make it again.