Minty Mung Bean and Nectarine Salad

This recipe was inspired by A very summery quinoa salad (Citrus and mint quinoa salad) posted by posted by Indu’s International Kitchen.  I was out of several of the ingredients that she used for her tempting salad, so I adjusted with what I had on hand.  The resulting salad is spicy hot, sweet and tangy, minty cool, and chewy.  The lime sauce serves as a preservative, so the salad is good for hikes and picnics.  I eat the salad as is, or I use it as a filling for out of this world peanut butter and fruit leather roll ups. Both versions work well for traveling and working outside in the heat.

Spread Peanut Butter Over  Plum Fruit Leather

This recipe was inspired by A very summery quinoa salad (Citrus and mint quinoa salad) posted by posted by Indu’s International Kitchen.  I was out of several of the ingredients that she used for her tempting salad, so I adjusted with what I had on hand.  The resulting salad is spicy hot, sweet and tangy, minty cool, and chewy.  The lime sauce serves as a preservative, so the salad is good for hikes and picnics.  I eat the salad as is, or I use it as a filling for out of this world peanut butter and fruit leather roll ups.

 

Add a Layer of Salad Filling and Pepper Paste. Gently Pull Edge of Roll from Plastic Wrap or Parchment Paper and Roll Like a Burrito.

Roll one edge, Then Tuck in the End

Garnish Sliced Wrap with Mint Leaves and Carrot Wedges.

 Ingredients

Quantities listed for one serving.

Spices to Taste

pinch fenugreek seeds – freshly ground

Pinch black pepper corns – freshly ground

Pinch masala

1/2 teaspoon hot pepper paste such as Thai curry paste or harissa

1 tablespoon minced fresh mint leaves

Salad Ingredients

2/3 cups green mung beans

1/ cup water

1/2 to 2/3 cup cooked and chilled brown Basmati rice

1/2 cup salted lime juice

3 tablespoons olive oil

Diced green or sweet onions to taste – about 1 tablespoon

1 tablespoon diced carrot tops

Small carrot shredded, grated or minced

medium nectarine diced

Shredded sorrel leaves

Spices

Roll up Ingredients

1 fresh plum fruit leather

2 to 3 tablespoons peanut butter

about 1/3 cup mung bean salad

whole fresh sorrel leaves

Directions for Mung Bean Salad & Filling

The night before put mung beans and water in a rice cooker. Follow manufacturer’s directions for making rice. Next morning drain excess water from the beans.  Add chilled brown rice, nectarines, mint, carrot tops, carrots, shredded sorrel leaves and lime sauce.

Directions for Spicy Minty Lime Sauce

The night before, mix lime juice and olive oil.  Adjust acidity to taste with salt. Add minced onions, pepper paste, and spices.  Allow ingredients to blend over night then toss over mung bean filling. Salad can be served as is or used as a filling in peanut butter & fruit leather wrap.

Peanut Butter & Fruit Leather Wrap

Roll out a piece of plum fruit leather on a piece of plastic wrap or parchment paper. Spread peanut butter on top of the leather.  Top with Mung Bean Salad or Indu’s very summery quinoa salad (Citrus and mint quinoa salad). Add a layer of hot pepper paste diluted with lime sauce. Roll up wrap with fillings like a Mexican burrito. If the leather gets too moist, it might tear.  Fear not.  Use peanut butter and leafy greens to plaster over the hole.

Travel and Serving

If you are traveling with the wrap, keep it in the form of a burrito and wrap with parchment paper or plastic wrap.  Pack with blue ice or carry it  in an ice chest.  In the field, eat the wrap hole. To share the wrap to a group, slice the wrap and garnish with mint leaves and carrot slices.