Boil the mung beans until softened for 15-20 minutes. Make sure they stay intact and do not lose their shapes. After the beans are boiled, immediately place them in ice water to stop the cooking process and to sustain the bright green color of the beans. De-stem the roasted red peppers and remove the seeds. Cut the pepper into strips then into small squares. In a salad bowl, combine the mung beans, roasted red peppers, chopped parsley. In a small bowl, whisk salt, We’r Cold Press Extra Virgin Turkish Olive Oil and We’r Turkish Sour Pomegranate Condiment. Pour this sauce over the mung bean mixture and mix. You may serve this salad straight away or keep in the fridge for up to a day.