Mung Bean Salad – Practical Recipes

Mung Bean Salad

• 1 cup of mung beans
• half a teaspoon of pomegranate syrup
• 2 tablespoons of olive oil
• juice of 1 lemon
• 2 tablespoons vinegar (to be used for cooking)
• 5 spring onions
• 10 gherkins
• half a bunch of parsley
• 1 teaspoon sumac
• salt, pepper

We soak the mung beans the night before or 5-6 hours before. In a pot of water, after the water boils, we add salt and 2 tablespoons of vinegar into it and boil the beans so that they remain a little fresh. Mix the liquid ingredients in a deep glass bowl, add sumac, salt and pepper and prepare. Chop all the other ingredients into small pieces, add them to the liquid mixture and mix well.

Strain the boiled beans and add them to the sauce bowl when it is warm. By mixing it well, we ensure that the beans integrate with the ingredients. We put it on a serving plate and drizzle olive oil and pomegranate syrup on it again so that it is both delicious and bright. Enjoy your meal.