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Recipe courtesy of Paula Wolfert

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Yield:: About 3 cups.

Level:: Easy

Ingredients

1 cup dried mung beans
1/2 cup thinly sliced scallions
1/2 teaspoon crushed garlic
1/3 cup chopped parsley
3/4 teaspoon Near East or Aleppo pepper
1 scant teaspoon salt
1/4 cup fresh lemon juice
1/4 cup fresh pomegranate seeds

Directions

Wash the mung beans under running water until the water runs clear. Soak in cold water for 1 hour; drain.

In a heavy saucepan, cook the mung beans in 3 1/2 cups water until tender, about 30 minutes. Drain; reserve 1/2 cup cooking liquor. Allow the mung beans to cool slightly before adding the remaining ingredients. Set aside to mellow a few hours, then correct the seasoning and serve at room temperature.

My Private Notes

Name: Mung Bean, Scallion and Pomegranate Salad
Yield: About 3 cups.
Ingredients: 1 cup dried mung beans; 1/2 cup thinly sliced scallions; 1/2 teaspoon crushed garlic; 1/3 cup chopped parsley; 3/4 teaspoon Near East or Aleppo pepper; 1 scant teaspoon salt; 1/4 cup fresh lemon juice; 1/4 cup fresh pomegranate seeds

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