A bowl of salad couldn’t be more healthier with seaweed and legumes in it seasoned with all natural ingredients carrying nutritious elements. Not everyone will agree with the taste of this Asian salad but you can’t negate the fact that it is unique and healthy!
- Wakame dried seaweed: Preserved using salt so adding salt is optional.
- Bean mix: Different beans combined means a lot of flavor.
- Garlic and parsley base: Not just perfect seasoning but provides vitamin C.
- Green onions: Fresh and grassy taste.
- Extra virgin olive oil: Healthy and aromatic oil perfect for this dish.
- Lemon: Citrus flavor in this dish.
- Garlic: Pungent aroma and flavor to this salad.
- Salt and pepper: Add as desired.
- Rinse: Soak the seaweeds in water for 5 minutes then drain. Chopped coarsely. Drain the bean mix then rinse. Set aside.
- Combine: In a salad bowl, combine the olive oil, lemon juice, parsley and garlic.
- Season: Season with salt and pepper. Add minced garlic then whisk.
- Toss: Pour the seaweed, green onions and bean mix. Toss.
Tips and Variations
- Mung Bean Sprout: You can leave this without the bean mix. But you can put boiled mung bean sprout which also is a bit naturally a bit salty.
- In the fridge: Better to refrigerate this than to keep it frozen so the texture won’t turn soggy and watery. Just place in a container with a sealed lid then put in the fridge to keep for 2-3 days.
Legume and Seaweed SaladPrint Recipe
- 12 g Wakame dried seaweed
- 1 can bean mix
- 2 tbsp garlic and parsley base
- 2 green onions, thinly sliced
- 4 tbsp extra virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- salt and pepper to taste
- Soak the seaweeds in water for 5 minutes then drain. Chopped coarsely. Drain the bean mix then rinse. Set aside.
- In a salad bowl, combine the olive oil, lemon juice and parsley and garlic base.
- Season with salt and pepper. Add minced garlic then whisk.
- Pour the seaweed, green onions and bean mix. Toss.