Mung Bean, Scallion and Pomegranate Salad 1 c Dried mung beans
1/2 c Thinly-sliced scallions
1/2 ts Crushed garlic
1/3 c Chopped parsley
3/4 ts Near East or Aleppo pepper
1 ts Salt - (scant tspn); or to taste
1/4 c Fresh lemon juice
1/4 c Fresh pomegranate seeds
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. This
recipe yields about 3 cups. Mung Bean, Scallion and Pomegranate Salad printer friendly version located here.
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