Mas Fasulye Salatasi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g mun beans, dried
- 120 g sprin onion (s)
- 4 stalks mint, fresh
- 8 tablespoon olive oil, virgin, extra
- 3 tablespoon white wine vinegar
- 0.5 tablespoon ½ sea salt
- 2 egg (s), hard-boiled
- 12 olives
- some mint leaves for garnish
Print Recipe
Pin Recipe Instructions
- Soak the dried mung beans in plenty of cold water the evening before. The next day, drain, rinse and put on with plenty of boiling water. Cook the mung beans for about 17-20 minutes and drain. The beans should be firm to the bite, they shouldn`t be so soft that they crumble.
- Wash the spring onions and cut into rings. Pluck the mint leaves from the stem, wash and finely chop. Mix together the olive oil, white wine vinegar and salt. Mix everything in a bowl with the mung beans. Garnish with the halved or quartered eggs, olives and a few mint leaves.
- Tip: If the mung beans are still moist before you add the dressing, the olive oil will not stick properly and the salad will become watery. If you don`t have time to wait for the beans to dry, you can pat them dry with paper towels.
- Variation: The fruity version of this salad with pomegranate seeds, which can be prepared in autumn, is also very popular. Replace the vinegar with the same amount of lemon juice and pomegranate syrup (1.5 tablespoon each).
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