Veg o’ the day: Seabeans

If you have never tried seabeans (a.k.a sea asparagus or samphire) they are worth a shot if you see them at your Farmer’s Market or specialty market.  They are a marsh plant that grows all over the world, but is harvested (at least in the U.S.) primarily in Oregon and Washington State.  They can be used raw (very sparingly) on top of green salads or as a garnish on top of steamed/grilled fish or can be incorporate with minimal cooking into dishes.  They have a lovely, very salty flavor so shouldn’t be used with an other salty ingredients (like soy sauce) or added salt.  Although treating them with the soaking and blanching method I have outlined below  prior to sauteing or other cooking does help pull some of that out.  They also have this fantastic crisp texture that I really like and too much cooking makes them a little limp for my taste.  Many fans of Top Chef became familiar with them during Season 2 when they were used in a dish during the finale.  (I looked high and low for that recipe and couldn’t find it.) 

Seabean Salad

  • 4 cups seabeans
  • 2 tablespoons natural rice wine vinegar
  • 1/2 tablespoon toasted sesame oil
  • 1/2 tablespoon olive oil
  • 1 teaspoon honey

Soak beans in cold water for at least one hour.  Rinse well and blanch in boiling water for 1 to 2 minutes. Rinse in cold water, drain and place in a ice water bath to stop cooking.   Leave in ice water while preparing the vinaigrette.  Whisk together the oils, vinegar, and honey.  Drain beans, dry off well with paper towel, dress with vinaigrette.  Refrigerate for at least 30 minutes or up to 24 hours before serving.  Makes 4 servings = 1 point each.


  • add a shreaded granny smith (or other firm, tart) apple when combining with the vinaigrette
  • add 1/2 cup julienned not-peeled radishes and 1/2 cup julienned peeled cucumber when combining with the vinaigrette



About wwfoodie

Foodie trapped in a Weight Watcher's body.
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