Middle Eastern Mung Bean Salad | With Pomegranate and Feta

Rinse the mung beans thoroughly in cold water, then place them in a pot with three times their volume of lightly salted water. Bring to a boil, then simmer over low heat for about 25-30 minutes until tender, taking care that the beans do not break apart. Drain and let cool completely.

Toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant, then chop them roughly. Finely dice the red onion and cucumber, and halve or quarter the cherry tomatoes. Remove the fresh, crunchy seeds from the pomegranate. Finely chop the fresh parsley and mint leaves.

In a small bowl, whisk together the freshly squeezed lemon juice, minced garlic, ground cumin, fine salt, and ground black pepper. While stirring constantly, drizzle in the extra virgin olive oil until you obtain a smooth, emulsified vinaigrette dressing.