All of the ingredients in this yummy recipe are high in nutrients in particulary mung beans and pomegranate seeds. I love the colorful combination of crunchy consistency and tangy flavors.
Mung beans are a great addition to this recipe. Not very well-known in these parts. This type of bean is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia. Simply boil mung beans until they are soft. I like soaking my beans (of any kind) for easy, faster cooking and also to remove the Phytic acid.
In Addition pomegranate seeds adds a crunch and a bit of acidity, not to mention the great benefits from it!
Health Benefits of Pomegranate Seeds
- Most powerful anti-oxidant of all fruits
- Potent anti-cancer and immune supporting effects
- Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
- Lowers cholesterol and other cardiac risk factors
- Lowers blood pressure
- Shown to promote reversal of atherosclerotic plaque in human studies
- May have benefits to relieve or protect against depression and osteoporosis
Read more about the benefits of pomegranate seeds here: http://www.drfuhrman.com/library/article19.aspx 
Autumn Fresh Salad
Yield: 4
Ingredients:
8 oz. cooked, mung beans
6 oz. cooked, wheat berries
3 to 4 radishes, Julienne
1/4 Pomegranate, seeded
2 T orange juice
1 T lime juice
zest of 1 lemon
flax seeds
1/2 T tamari
1 1/2 T olive oil
pinch of cayenne
pepper to taste
Directions:
- In a large pot of boiling water, add the mung beans and bring back to a boil. Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool.
- In a large bowl mixed in olive oil with orange juice, lemon juice zest, tamari until combine. Season with pepper to taste. Add the drained beans, berries, and flax and pomegranate seeds to the dressing and toss well. Serve salad chilled.
Cinthia Worsey 