Merriness in a Bowl.
It’s that time of year again when green and red colors are seen everywhere!
This Mung Bean & Pomegranate salad is a healthy and delicious recipe that suits the season, the pocketbook, and the waistline.
In fact, this simple yet hearty salad is perfect for any occasion but the green of the mung beans and the red of the pomegranate make it particularly appropriate for the holidays.
Mung beans are one variety of legumes which is a broader food group that includes beans, peas, lentils, and soy foods.
Legumes are so incredibly nutritious!
They are a great source of protein, fibre, vitamins, minerals, and phytonutrients.
As many of you know, beans happen to be a staple part of Turkish cuisine and are used extensively from soups to desserts.
Worried about gas?
There are many ways to alleviate gastrointestinal issues if you’re new to the world of beans.
In fact, Plant Based Health Professionals UK have an excellent resource on this exact topic, which can be found on their website (“10 Tips to Reduce Bloating & Discomfort from Beans & Lentils”).
Due to their high nutritional value, the American Institute for Cancer Research recommends legumes not every week or every day but at most meals!
Give this salad a try and you’ll be sure to impress your guests year- round.
Merriness in a bowl Ingredients
3 cup cooked mung beans (about 1 ¼ cup dry)
Seeds of 1 large pomegranate, ~ 1 cup
½ red onion, finely chopped or 3-4 fresh green onions, finely chopped
2 tablespoons olive oil (optional)
Juice of 1 lemon, ~ 3 tbsp
2 tablespoons pomegranate molasses
½ bunch dill, finely chopped
Bunch parsley 1/2, finely chopped
And ½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Simply mix all ingredients in a large bowl, stir well, let sit in fridge for at least half an hour to allow for the flavours to blend.
Standard American measurements are used in this recipe:
- 1 cup = 250 mL
- A tablespoon = 15 mL
- 1 teaspoon = 5 mL
Plant Based Health Professionals UK. “10 Tips to Reduce Bloating & Discomfort from Beans & Lentils”.
World Cancer Research Fund/American Institute for Cancer Research Diet, Nutrition, Physical Activity and Cancer:
A Global Perspective. Continuous Update Project Expert Report 2018.
Available at https://www.wcrf.org/diet-and-cancer/