This is a light and healthy Turkish Salad that Gülevren taught us. In Taiwanese cuisine, green mung beans are always sweetened and used in dessert. It was cool to discover a way to make them into a salad. The diversity of vegetables in this refreshing dish makes it not only healthy, but also deep in flavor and textures.
- 1 c green mung beans
- 1 red pepper, chopped
- ½ bunch parsley leaves, chopped
- Juice of ½ lemon
- 2 green onions, chopped
- 1 carrot, shredded
- 1 garlic clove, minced
- 1 t apple cider vinegar
- ¼ c olive oil
- 2 dill pickles, diced
- salt to taste
Soak the mung beans in water overnight. Boil with water in a medium pot over medium heat for 30-40 minutes. The cooked beans should be soft, but not mushy. Cool the beans to rooom temperature.
Prepare the rest of the ingredients as described in the ingredients list.
Combine and mix all the ingredients in a large bowl. Serve.