Plant-Based,  Salad

Sea Bean Salad

Sea Beans are not beans at all. They look like asparagus and almost taste the same.

So it was my first time making them, they smelled like seaweed and tasted a bit bitter before cooking. After sautéing it tasted like asparagus. The preferred portions of the plant are the tender, green tops and branches, as the lower portions can get tough.

This plant is naturally salty so you don’t need to add salt when you cook them. You can find them in stores in early summer until September.

I had some cooked black eye beans so I mixed them with the sea beans, then added my favorite olive and garlic mixture that I usually make and keep in a jar in the fridge. They tasted quite great together!

  • Sea beans
  • 1 tbs olive oil
  • cooked black eye beans
  • green olives
  • 1 tsp dried thyme
  • 1 minced garlic
  • Lemon juice
  • 1 tbs olive oil
  • crushed walnuts

  1. Clean sea beans, by separating pieces from woody and hard stems.
  2. Heat 1 tablespoon olive oil in a pan and add sea beans, sautéing for about 2 minutes. Remove and set aside to cool.
  3. Place all ingredients in a mixing bowl and toss with sautéed sea beans. Garnish with crushed walnuts.

Making this recipe? I would love to see it!

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