Cherry Tomato & Mung Bean Salad
Recipe type: Salad
Cuisine: Cherry Tomato and Mung Bean Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
Explore a new pulse with this delicious sweet, and tangy cherry tomato and mung bean salad. Don't forget the capers and dill!
  • 250g mung (or adzuki) beans, soaked for 4-6 hours
  • 600g of cherry tomatoes, sliced in half
  • 70g capers
  • 10g dill, shredded
  • 1-2 cloves of garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • flaked sea salt, to taste
  • basil for garnish
  1. First cook your beans. Rinse well and place in a saucepan with 750mls water. Bring to the boil then reduce to a simmer and cook for 25-30 minutes until they are soft enough to eat but retain some bite. The longer the soak, the shorter the cooking time so check on them regularly. I often add a bay leaf to the cooking water.
  2. Drain and cool under cold water, drain again shaking off as much excess water as possible, then transfer to a large bowl.
  3. Add in the cherry tomatoes, capers, dill, garlic along with the oil and vinegar and stir well to combine. Start with ½ teaspoon of salt, taste and then if the salad lacks depth of flavour add more till it sings. It will depend on your tomatoes.
  4. Garnish with basil.
Recipe by Ceri Jones Chef at