Tangy Mung Bean Salad

• 12 lb dried mung beans
• 14 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 14 cup fresh lemon juice
• 2 medium garlic cloves, minced
• 1 tablespoon pomegranate molasses
• 12 teaspoon pomegranate molasses
• 12 teaspoon crushed red pepper flakes
• salt
• 8 scallions, thinly sliced
• 2 red bell peppers, cut into 1/4-inch dice
• 1 cup chopped flat leaf parsley
• 12 cup chopped mint leaf
• 2 tablespoons chopped dill

1. In a saucepan of boiling water, add the mung beans and bring back to a boil.
2. Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes.
3. Drain and let cool.
4. In a large bowl, mix the olive oil with the lemon juice, minced garlic, pomegranate molasses and crushed red pepper; season with salt.
5. Add the drained mung beans, sliced scallions, red bell peppers, parsley, mint and dill to the dressing and toss well.
6. Season the dressing with salt.
7. Serve the salad at room temperature or slightly chilled.

beans, extra virgin olive oil, extra virgin olive oil, lemon juice, garlic, pomegranate molasses, pomegranate molasses, red pepper, salt, scallions, red bell peppers, flat leaf parsley, mint leaf, dill

Taken from www.food.com/recipe/tangy-mung-bean-salad-331936 (may not work)