Recipe courtesy of Paula Wolfert

Mung Bean, Scallion and Pomegranate Salad

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  • Level: Easy
  • Yield: About 3 cups.
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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


  1. Wash the mung beans under running water until the water runs clear. Soak in cold water for 1 hour; drain.
  2. 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.