Recipe courtesy of Paula Wolfert
Mung Bean, Scallion and Pomegranate Salad
- Level: Easy
- 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
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.
