• Coco Britz

Mung Bean Mango & Toasted Coconut Salad

Updated: Sep 2, 2018

Mmmmung beans...

This is another great substantial summer salad. Mung beans are choc full of protein and a high source manganese, potassium, magnesium, folate, zinc and the essential B vitamins. So this salad is not only a total power house of goodness to put into your body it also taste great. Its win win!



250g mung beans

3 bay leaves


½ cucumber cubed

1 mango cubed

1 small hot chilli finely chopped

4 generous tbsp desiccated coconut toasted

2 tbsp mustard seeds toasted

1 tbsp cumin seeds toasted

Bunch of coriander chopped

3 spring onions

Zest of 1 lime

Salt and pepper to taste


Juice of 3 limes

1 tbsp maple syrup

1 tsp toasted sesame oil

1 tbsp apple cider vinegar

Thumb size piece of ginger peeled and finely grated

2 cloves of garlic crushed

Salt and pepper to taste

To save on cooking time soak the mung beans overnight then drain, rinse and boil in water with the bay leaves.

Whilst the beans are cooking prepare the rest of the salad ingredients and mix together in a nice salad dish. When the mung beans are cooked and still have a slight bight to them add them to the salad dish and combine.

Then mix all the dressing ingredients together and pour over the salad.

Eat, enjoy and spread the plant vibes.

  • Cocos Plant Kitchen

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