Mung Bean Salad
|Mung beans||2 Cup (32 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Green onions||1⁄2 Cup (8 tbs), minced|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Hot red pepper||To Taste|
Combine the beans and water in a saucepan.
Bring to boiling over high heat.
Reduce to low and boil about five minutes, or until the beans are tender but not mushy.
Drain and cool.
Add all the other ingredients and toss gently but thoroughly.
Taste and add more lemon and salt, if necessary.