Colorful citrus-mung bean salad

With its bright fresh flavor, abundant nutrition & versatility, citrus salads are the best. Add some creamy avocado slices, protein-packed mung beans (or any beans/lentils), & some greens, you'll have a refreshing, light & balanced meal on the table under an hour.

Serves 2-4

Ingredients
1 cup dried mung beans
2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
2 ripe avocados, sliced
Variety of oranges (I used blood oranges, cara cara and navel)
Some fresh greens (baby greens mix, arugula etc)
3 Tbsp apple cider vinegar
1 Tb maple syrup (or as needed)
3 Tbsp olive oil
Pepper, as needed
Salt, to taste

Directions
Rinse the mung beans and soak them in some water for at least an hour

Cook them in a saucepan with plenty of water, simmering for about 45 minutes, until they are cooked through but not mushy. Drain them in a colander and run them under cold water to stop the cooking process.

Set them aside to cool

For the dressing, whisk the olive oil, maple syrup, and apple cider vinegar.

Stir in some salt and pepper
Spoon the mung beans onto a platter and place the oranges on top

Layer with the cherry tomatoes, avocado slices and red onions

Top with some fresh greens of your choice

Pour the dressing over the salad and season with more salt and pepper, if needed

-Mung beans are available at Asian, Middle Eastern grocery stores.

-They go by different names such as moong beans, moong dal, green grams, etc.