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.