Sea Bean & Cucumber Salad
Sea beans harvested locally from Misty Mountain Mushrooms are back this week! These unique coastal beans have a slightly salty flavor and are a great addition to summer salads.
2 large cucumbers, peeled
1/2 pound sea beans, ends trimmed
3 Tbsp rice wine vinegar
4 tablespoons toasted sesame oil
2 tablespoons soy sauce
4 teaspoons sesame seeds
1 teaspoon sugar
Cilantro leaves, finely chopped
Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A vegetable peeler works best, or use a knife and slice really thin.
Trim the roots of the scallions, then slice the white part into fine rings.
Combine the remaining dressing ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables.
Toss to combine, garnish with cilantro, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours.
Serve the sea bean salad chilled along with rice and your choice of protein.
Send us your favorite sea bean recipe!