Title: Mung Bean, Scallion And Pomegranate Salad
Categories: Taste1
Yield: 1 servings

1 c Dried mung beans
1/2 c Thinly-sliced scallions
1/2 ts Crushed garlic
1/3 c Chopped parsley
3/4 ts Near East or Aleppo pepper
1 ts Salt - (scant tspn); or to
-taste
1/4 c Fresh lemon juice
1/4 c Fresh pomegranate seeds

Wash the mung beans under running water until the water runs clear. Soak in
cold water for 1 hour; drain. In a heavy saucepan, cook the mung beans in 3
1/2 cups water until tender, about 30 minutes. Drain; reserve 1/2 cup
cooking liquor. Allow the mung beans to cool slightly before adding the
remaining ingredients. Set aside to mellow a few hours, then correct the
seasoning and serve at room temperature. This recipe yields about 3 cups.

Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula
Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-27-1998

Recipe by: Paula Wolfert

Converted by MM_Buster v2.0l.