Mung beans with kale and feta salad

Mairlyn Smith shows us that this savory salad doesn't have to be a side dish but the main course!


 

INGREDIENTS

Dressing

METHOD

  1. In a large bowl make the dressing: whisk together oil, lemon zest and juice. Ser aside.
  2. Add wheat berries, mung beans, kale, parsley and onion. Toss well.
  3. Add pomegranate seeds and toss well. Add feta and toss gently. Store in the fridge until serving time.
  4. Serving time: add pumpkin seeds and toss. Serve.

 

You need to have the whole grains and mung beans cooked and ready to go before you start the recipe.

Makes 10 cups

One serving = 2 cups

Per Serving: 478 Calories, 18.8 g Total Fat, 5.5 g Saturated Fat, 0 Trans Fat, 21 mg Cholesterol, 278 mg Sodium, 64.7 g Carbohydrate, 16.1 g Fibre, 19.2 g Sugars, 0.1 g Added Sugars, 20.6 g Protein, 932 mg Potassium

Carbohydrate Choice: 3

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