Basil Mung Bean Salad
1 cup mung beans, cooked according to directions on bag
5 cups diced or thinly sliced cabbage and carrots
1 large handful of fresh basil (about a cup), coarsely chopped
1 Tbsp. olive oil
1 avocado, sliced
sea salt to taste
- In a large skillet, heat the olive oil on medium low. Add the carrots and cabbage, and saute about 3 minutes.
- Add the mung beans, and continue to saute, stirring occasionally, until the cabbage is translucent, about 5 minutes.
- Add sea salt to taste.
- Stir in the basil and saute another minute.
- Take off the stove and add in the sliced avocado.
Find the original recipe at The Daily Dietribe.