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


  1. In a large skillet, heat the olive oil on medium low. Add the carrots and cabbage, and saute about 3 minutes.
  2. Add the mung beans, and continue to saute, stirring occasionally, until the cabbage is translucent, about 5 minutes.
  3. Add sea salt to taste.
  4. Stir in the basil and saute another minute.
  5. Take off the stove and add in the sliced avocado.

Serves 4.

Find the original recipe at The Daily Dietribe.