Sesame Mung Bean Salad with Cranberries and Walnuts

mung beans and cranberries in a healthy anti-oxidant saladServes 4

1/4  cup sesame oil
1/4 apple cider vinegar
1/4 cup water
2 tablespoons minced tarragon
1/2 cup dried cranberries
2 tablespoons white sesame seeds
3 cups fresh mung beans
1/4 cup whole walnut halves
a few extra Tarragon leaves for garnish (optional)

1. Mix the oil, vinegar and water together in a jar with a tight fitting lid. Add the tarragon, cranberries, and sesame seeds to the mixture. Then seal it well and refrigerate 3 days to 1 week.
2. Between 2 and 12 hours before serving toss the dressing over the mung beans. Cover and set aside. If serving in more than a few hours store the mixture in the refrigerator.
3. When ready to serve, strain the beans from the dressing and put them on a serving platter. Garnish with the walnuts and tarragon (if using). Serve at room temperature.

Sesame Mung Bean Salad with Cranberries and Walnuts 

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