Grandma Fatima’s Mung Bean Salad (Maş Piyazi)

Mung beans are grown in South East Turkey and make for a healthy and really refreshing salad! Their green colour remains vivid even after they are boiled so they bring lovely colour to your table. Accompnay with a hard white cheese for a light lunch or just have it in the fridge as a salad to pick in when you want to nibble on somethign healthy.


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5 spring onions
1 garlic clove
1 cup dried mung beans (available at Korean, Mediterranean, or Eastern markets)
½ cup  parsley
1 tsp Aleppo pepper
4 tbsp lemon juice (or to taste)
3 tbsp fresh pomegranate seeds, if available


  • Put the mung beans to soak the night before
  • Slice the green onions very very thin
  • Grate the garlic
  • Finely chop the herbs
  • Wash the mung beans well to remove any impurities

1. Place beans in a pot, cover with cold water, and bring to a boil. Reduce heat, cover pot, and cook over medium heat for 30 to 45 minutes or until mung beans are tender. Skim off any scum that appears and discard.

2. Drain the beans and place in a large serving bowl. Combine the cooked mung beans, onions or garlic, parsley, Aleppo pepper, salt to taste, and lemon juice. Adjust seasoning if needed. Sprinkle the pomegranate seeds, if using, over the salad, chill and serve.