Piyaz in general is a bean salad with chopped onions and herbs in an olive oil – vinegar dressing. When it is used alone, piyaz refers to the “white bean salad”, the most popular piyaz in Turkish Cuisine.
Growing up in the Western Turkey, I never saw mung beans. I was introduced to them by my Indian friend Shobha who used to cook all sorts of interesting vegetarian dishes. Years later, when I saw mung bean salad at a Turkish friend’s house, I assumed that she adapted her piyaz recipe to mung beans. I was pleasantly surprised to find out that mung beans (Maş Fasulyesi) are grown in South Eastern Turkey and mung bean salad is a fairly popular salad in Adana. It is a simple recipe and the salad is tasty, light, nutritious. Enjoy!
1 cup mung beans (soaked in water overnight)
5-6 cups water
2 green onions, finely chopped
½ cup parsley, finely chopped
¼ cup fresh dill, finely chopped
juice of ½ lemon (2 table spoons)
¼ cup extra virgin olive oil
Salt to taste
In a large bowl, soak mung beans in water overnight. Use plenty of water and a large bowl, for when soaked, beans grow more than double in volume. Drain beans, set aside.
Combine 5-6 cups of water and beans, bring to a boil over medium heat. Lower the heat, let it simmer for about 15 minutes, until beans are cooked. Drain well.
Place beans in a large bowl, add the rest of the ingredients. Mix with a spoon. Transfer to a serving dish.