Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants, manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. Mung beans are vegan and gluten-free and a great source of plant-based protein. This garlicky mung bean salad is a perfect way of consuming this superfood. This mung bean salad is healthy, easy and simple to make and it is packed with protein and fiber. Mung beans and edamame both are high in protein.

Edamame is a young soybean that has been harvested before the beans have had a chance to harden. You can buy them shelled or in the pod, fresh or frozen. Edamame is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. So it is great to add in all the salad recipe. Adding edamame to mung bean salad pump ups the protein content.

I love eating french fries, but they are made by deep frying which is not healthy, so I made this potato wedges in the oven which tastes great and you can enjoy them without feeling guilty. The potato wedges pairs perfectly with the garlicky flavour of salad.