- 150 gr.5.5 oz. Mung Bean - 4 qty. Dill Tablespoon Fresh - 1 qty. Parsley Cup Fresh - 20 gr.0.5 oz. Lettuce 2-3 Leaves - 3 qty. Roasted Red Pepper - 30 gr.1 oz. Corn 3 Tablespoons (Boiled) - 3 qty. Olive Oil Tablespoon - 0.5 qty. Lemon Juice - 1 qty. Salt Teaspoon - 1 qty. Pomegranate Molasses Tablespoon - 1 qty. Ground Sumac Dessert Spoon
1. Boil mung beans with 400 ml.13.5 fl. oz. water over low heat until softened. 2. Chop dill, parsley and lettuce leaves and put into a large bowl. 3. Add drained and cold mug beans. Add boiled corns, chop the roasted peppers and add over them. 4. In a small mixing bowl, mix olive oil, salt, sumac, lemon juice and pomegranate sauce and pour over the salad. 5. Mix well and serve.
Footnote: I used precooked roasted peppers, you can roast them in an oven also. Place washed red peppers into the baking sheet covered with parchment paper and roast at 200 C390 F.
Tips: I boil mug beans about 20 minutes, I like them half cooked, you can boil until softened. Pomegranate molasses and ground sumac give an extra sour taste, but instead of them you can also add fresh pomegranate. You are free to use any other greens and spices. For example, spring onion will be delicious in this salad.
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