Recipe: Mung Bean Salad - Mas Piyazi

Serves from 6 to 8

1 cup dried mung beans, rinsed
1 small bunch green onions, finely chopped
2 cloves garlic, crushed
1/2 cup finely chopped coriander leaves
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon cayenne
3 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons pomegranate seeds

Place beans in a saucepan and cover with cold water to about two inches above the beans then bring to boil. Cover saucepan, then cook over medium/low heat for about 40 minutes or until mung beans are tender. Drain beans and allow to cool, then place in a salad bowl. Stir into the beans remaining ingredients, except pomegranate seeds. Sprinkle pomegranate seeds on top, then serve.

* * * * *