Tangy Mung Bean Salad

• Recipe by Musa Dagdeviren

Musa improves on a classic mung-bean recipe from Gaziantep by adding a tangy and slightly spicy dressing.

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

Directions

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.

Notes

Mung beans are available at Middle Eastern and Asian markets. Pomegranate molasses is available at Middle Eastern markets.