Mung Bean Salad (Maş Fasülyesi Salatası)

Mung beans are full of B vitamins. They are extremely nutritious and even after boiling, there are a lot of good stuff left in them. I like them as they are. So I try to make a salad as simple as it gets. I usually add cucumbers and some more greens. In this salad I also added sunroots (a.k.a. Jerusalem artichoke), to add crispiness.

Ingredients:
Mung beans, 100 grams
Cucumbers, 4 small
Tomato, 1 big or 2 small
Dill
Parsley
Mint
Sunroot
Olive oil
Salt

Preparation:
Soak the beans in cold water a day before.
Drain the beans and boil in a pan with fresh water.
While simmering, add salt. Let them simmer for 20 minutes.
Drain and pass through cold water.
Dice the tomato, cucumber and sunroot in big chunks.
Finely chop dill and parsley.
Bring all together, drizzle olive oil and salt.
Decorate with mint.