Wakame and Bean Salad Recipe

Name: Wakame and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces wakame seaweed or ½ 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; ¼ cup hazelnuts, toasted, peeled, and crushed (refer to directions below)

Servings: persons

1
Soak the wakame in the water for about 15 minutes.
2
Drain, slice off the tough ribs and discard; cut the tender parts into 1/2-inch squares.
3
Toss with the beans and radishes in a large bowl and set aside.
4
In small bowl, which together the vinegar, mirin or sherry, mustard, oil, and black pepper.
5
Toss with the beans, radishes, and wakame.
6
Sprinkle with the toasted hazelnuts.
7
TOASTING AND PEELING HAZELNUTS:.
8
Preheat oven to 350F.
9
Spread the nuts on a baking sheet and bake for about 10 minutes, or until toasted.
10
Wrap the nuts in a towel and let steam for 1 minute.
11
Rub the nuts with the towel to remove the skins, then cool.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces wakame seaweed or ½ cup wakame seaweed, 2 cups water, 1 (15 ounce) can cannellini beans, rinsed and drained, 1 cup radish, thinly sliced, and more.

Yes, Wakame and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wakame and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions