Recipe courtesy of Paula Wolfert
Recipe courtesy of Paula Wolfert
Watch how to make this recipe.
Mung Bean, Scallion and Pomegranate Salad
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- Level: Easy
- Yield: About 3 cups.
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 224 mg
- Level: Easy
- Yield: About 3 cups.
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 224 mg
Ingredients
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.
