Wakame and Bean Salad

Name: Wakame and Bean Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 ounces wakame seaweed or 1/2 cup wakame seaweed; 2 cups water; 1 (15 ounce) can cannellini beans, rinsed and drained; 1 cup radish, thinly sliced; 3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar; 1 tablespoon mirin (sweet sake) or 1 tablespoon dry sherry; 1 tablespoon Dijon mustard; 2 tablespoons sesame oil; pepper, freshly ground to taste; 1/4 cup hazelnuts, toasted, peeled, and crushed (refer to directions below)

Submitted by mersaydees

"Based on a recipe from Cathy Luchetti’s book, The Hot Flash Cookbook. The recipe intro says, “This delicious deep-green seaweed salad combines white beans, crunchy radishes, and toasted hazelnuts in a mosaic of unusual tastes. An added plus: It is rich in iron and calcium.”"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

4 ounces wakame seaweed or 1/2 cup wakame seaweed
2 cups water
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup radish, thinly sliced
3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
1 tablespoon mirin (sweet sake) or 1 tablespoon dry sherry
1 tablespoon Dijon mustard
2 tablespoons sesame oil
pepper, freshly ground to taste
¹⁄₄ cup hazelnuts, toasted, peeled, and crushed (refer to directions below)

directions

Soak the wakame in the water for about 15 minutes. Drain, slice off the tough ribs and discard; cut the tender parts into ½-inch squares. Toss with the beans and radishes in a large bowl and set aside.
In small bowl, which together the vinegar, mirin or sherry, mustard, oil, and black pepper. Toss with the beans, radishes, and wakame.
Sprinkle with the toasted hazelnuts.
TOASTING AND PEELING HAZELNUTS:
Preheat oven to 350°F.
Spread the nuts on a baking sheet and bake for about 10 minutes, or until toasted. Wrap the nuts in a towel and let steam for 1 minute. Rub the nuts with the towel to remove the skins, then cool.