1smallfennel bulb, trimmed, small dicechop up some of fennel fronds to add to salad
1handfulparsley leaves, stems, choopped
2Tablespoonstarragon, fresh, minced
3Tablespoonschives, fresh, minced
1/4cupPumpkin seed oilsubstitute for olive oil if desired
1/4cuplemon juice, fresh
to tastesalt and pepper
Instructions
Cook mung beans according to package directions, drains and rinse. Place cooked beans and cooked beans in a medium sized mixing bowl.
Add cucumber, fennel, parsley, tarragon, chives, pumpkin seed oil, lemon juice and season with salt and pepper. Stir to combine, taste and add any additional seasonings as desired.
Enjoy this delicious and nourishing salad at room temperature or lightly chilled. Garnish with some salty kalamata olives if desired.