Mung Bean Salad

(Maş Piyazı - Gaziantep)

1 cup mung beans, soak in water overnight, washed and drained
1 small red onion, finely chopped
3-4 green onions, chopped
1/3 cup parsley, chopped
3-4 tbsp pomegranate paste or syrup
Red pepper flakes
Salt
Pepper
1/3 cup walnuts, crumbled

Cover the beans with water and boil until they are softened. Rinse well with hot water and let it cool. Place in a mixing bowl and add the remaining ingredients, mix. Cover and keep in the refrigerator for about an hour. Arrange on a serving platter, garnish with olives, serve.