Turkish Mung Bean Salad

Whether you’re looking for a light meal, a side dish, or a nutritious lunch option, my Turkish Mung Bean Salad has you covered! Perfect for busy days and family gatherings, this recipe is designed to keep everyone satisfied without spending hours in the kitchen. It’s a great make-ahead salad.

Ingredients for Turkish Mung Bean Salad

Some mung beans, some pomegranate molasses, olive oil, and a few other ingredients will get you the most delicious and nutritious salad you ever had.

Ingredients list for Turkish Mung Bean Salad

• 1 cup mung beans
• 2 tablespoons of pomegranate molasses
• 4 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon sumac
• 1 teaspoon chili flakes (optional)
• 3 green onions
• 1/2 red pepper
• 1/4 cup green olives
• 1/4 cup parsley and mint
• 1/2 cup pomegranate seeds
• 1/2 cup walnuts
• 1/3 lime

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The Mung Beans

Let’s start by soaking the mung beans.

• Add 1 cup of dry mung beans to a bowl or pot.
• To that add 3 cups of water.
• Allow them to soak for about 2 hours.
• Once they have soaked for long enough, bring the water to a boil and allow the beans to boil for about 10 minutes.
• To test for readiness, squeeze the beans between your fingers. They should be soft enough to squeeze, but not mushy.
• The beans should still have a bit of a bite to them.
• Once boiled, drain them and allow them to cool down completely.

Prepping the Mung Bean Salad Ingredients

Once the mung beans are cooled,

• Place them into a bowl.
• Add the pomegranate juice, olive oil, salt, and pepper to the bowl.
• Mix them in and allow the mixture to rest for about 30 minutes.
• In the meantime, chop the vegetables.
• Finely chop
  • 3 green onions (scallions).
  • 1/2 red pepper.
  • 1/4 cup of green olives (I chop them into 8 pieces.
  • 1/4 cup of parsley and mint combined.

Making the Mung Bean Salad

Let’s get the salad made so we can enjoy it.

• Once the mung beans have rested, let’s add the vegetables.
  • Add the 3 chopped green onions
  • the 1/2 cup of chopped red peppers
  • 1/4 cup of chopped olives
  • 1/2 cup of pomegranate seeds
  • 1 tablespoon of sumac
  • 1/2 teaspoon of chili flakes
  • and finally, the 1/2 cup of chopped parsley and mint mix.
• Mix everything in well so it’s evenly distributed.
• Finally, add the 1/4 cup of walnuts and the juice of 1/2 a lime to the bowl and mix them in.
• Enjoy your salad with a side of protein. Try it with my 10 minute masala fish fry, or with my garlic shrimp, and even with my oven roasted chicken thighs.

Storing Suggestions

The mung bean salad can be stored in the fridge for up to 3 days. At which point the vegetables get too soggy and not the best tasting.

Substitution Suggestions

Here are some of my variation options:

• Try making it with black olives instead of green or try adding both green and black.
• Add a 1/4 cup of feta to give it a more complex flavour.
• I like to add roasted garlic to the dish sometimes. It adds a delicious sweet flavour to the salad.

Tried and Liked the Recipe?

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