Mung beans are the number one food for healthy Liver function, and this summery salad with sunflower seeds supports the Heart. Mint will help cool the body in the summer heat.

Yields1 Serving
 1 cup mung beans, cooked
 1 cup corn, cooked
 1/2 red pepper, diced
 3 scallions, diced
 1/4 cup sunflower seeds, raw
 Juice of 1 lemon
 Salt and pepper to taste
 2-3 tablespoons olive oil
 2 tablespoons fresh mint, chopped
1

In a serving bowl, combine the mung beans, corn, red pepper, scallion and sunflower seeds. Set aside.

2

For the dressing, whip together the lemon, olive oil salt and pepper.

3

Mix the dressing into the mung bean mixture. Briefly toss in the fresh mint.

Ingredients

 1 cup mung beans, cooked
 1 cup corn, cooked
 1/2 red pepper, diced
 3 scallions, diced
 1/4 cup sunflower seeds, raw
 Juice of 1 lemon
 Salt and pepper to taste
 2-3 tablespoons olive oil
 2 tablespoons fresh mint, chopped

Directions

1

In a serving bowl, combine the mung beans, corn, red pepper, scallion and sunflower seeds. Set aside.

2

For the dressing, whip together the lemon, olive oil salt and pepper.

3

Mix the dressing into the mung bean mixture. Briefly toss in the fresh mint.

SUMMERY MUNG BEAN SALAD

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