Sea Bean Salad

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Sea Bean Salad w/ Lime Vinaigrette

“Sea Beans” are not beans at all. They look like seaweed but belong to the Salicorniacea family, commonly known as Amaranths.  They are halophytes (I used to work in the field of natural resources and botany so I have to use these words while I still remember them!), which mean they grow in water with high salt contents.  We are in Charleston so it’s native here and also being sold at Whole Foods right now.  I imagine my Colorado friends could use something similar from the desert variety.  I do not recommend salting anything in this recipe.  It’s salty enough as is and you will want plenty of cucumbers & peppers to go along with it’s salty taste and crunchy texture.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Coastal

Ingredients

  • 1/2 lb sea beans (also known as sea asparagus)
  • 1 small cucumber, diced
  • 1 small red pepper, diced
  • 2 green onions, sliced
  • 1 large lime, zested and juiced
  • 3 Tbsp e.v. olive oil
  • 1 tsp dijon mustard
  • red pepper flakes to taste

Instructions

  • Bring a pot of water to a boil.  Blanch sea beans ~ 30 seconds, strain, and place in a bowl of ice water.  You want them to retain a little crunch and bring out their vibrant color, while also trying to unload some of the salt from the beans to the water.  Strain and dry with a paper towel.  Place in a bowl
  • Seed and dice the cucumber (leave the skin on for more color and crunch), dice the red pepper, and slice the green onions.  Add to bowl of sea beans.
  • Make the vinaigrette.  Zest and juice the lime and toss both in small bowl.  Add mustard and whisk in the oil and red pepper flakes.  Toss the salad with the vinaigrette and add red pepper flakes to taste.  Happy Eating!  Beckie

Notes

  • When you initially slice the red pepper, remove the white membranes that run from the top from the bottom.  They are bitter.
  • Blanching means to throw in hot water for limited time and cool down fast in an ice water bath to stop the cooking process.  This retains color and keeps them crunchier.
  • Take the seeds out of the cucumber by slicing whole cucumber lengthwise and running a small spoon down the middle.
  • Slice green onions on the bias.  This means diagonally It looks fancier and creates more surface area.

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Keywords: Sea Beans, Salads, Paleo, Gluten Free, Vegan, Vegetarian, Low Carb, Keto, Dairy Free, Whole 30, Paleo

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Sea Bean Salad

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