Mung bean salad
Mung bean tossed with mint and green onion.
225g mung beans
½ tsp salt
3 tbsp red wine or sherry vinegar
125ml olive oil
1 bunch green onions, finely chopped
1 bunch fresh mint, finely sliced
Rinse the mung beans and soak overnight (at least 8h). Drain, add to saucepan, and cover with water. Bring to boil, simmer for 10m, and add salt. Simmer for another 5m to 10m, until soft but not mushy. Drain and rinse under cool water, and leave in colander to dry.
Combine the beans with the remaining ingredients in a large bowl. Mix well, and serve.