Tangy Mung Bean Salad

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1/2 pound dried mung beans (see Note)
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 1/4 cup fresh lemon juice
4. 2 medium garlic cloves, minced
5. 1 tablespoon plus 1/2 teaspoon pomegranate molasses (see Note)
6. 1/2 teaspoon crushed red pepper
7. Salt
8. 8 scallions, thinly sliced
9. 2 red bell peppers, cut into 1/4-inch dice
10. 1 cup chopped flat-leaf parsley
11. 1/2 cup chopped mint leaves
12. 2 tablespoons chopped dill

1. In a saucepan of boiling water, add the mung beans and bring back to a boil. Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
2. In a large bowl, mix the olive oil with the lemon juice, minced garlic, pomegranate molasses and crushed red pepper; season with salt. Add the drained mung beans, sliced scallions, red bell peppers, parsley, mint and dill to the dressing and toss well. Season the dressing with salt. Serve the salad at room temperature or slightly chilled.