Mas fasulye salatasi

Ingredients for 4 servings:

• 200 g mung beans, dried
• 120 g spring onions
• 4 sprigs of fresh mint
• 8 tbsp extra virgin olive oil
• 3 tbsp white wine vinegar
• ½ tbsp sea salt
• 2 eggs, hard-boiled
• 12 olives
• some mint leaves for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

Mung bean salad

Soak the dried mung beans in plenty of cold water the night before. The next day, drain, rinse, and add plenty of boiling water. Cook the mung beans for about 17-20 minutes, then drain. The beans should be slightly firm to the bite, but not so soft that they fall apart. Wash the spring onions and slice into rings. Pluck the mint leaves from the stems, wash, and finely chop. Mix together the olive oil, white wine vinegar, and salt. Mix everything in a bowl with the mung beans. Serve garnished with the halved or quartered eggs, olives, and a few mint leaves. Tip: If the mung beans are still wet before adding the dressing, the olive oil won’t adhere properly, and the salad will become watery. If you don’t have time to wait until the beans are dry, you can pat them dry with kitchen paper. Variation: A fruity version of this salad with pomegranate seeds, which can be prepared in the fall, is also very popular. Replace the vinegar with the same amount of lemon juice and pomegranate syrup (1.5 tbsp each).