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LIMA BEAN SEAWEED SALAD

Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 2 Servings.
 

Ingredients

• 1 cup wakame (1 ounce dry)
• 12 ice cubes
• 1 cup snap beans, cut into 1-inch pieces
• 1 teaspoon dill
• 3-4 tablespoons tamari
• 1 teaspoon tarragon
• 1 cup garbanzo beans, cooked
• 1 cup lima beans, cooked
• 1 teaspoon salt
• 1 teaspoon lemon
• 2 tablespoons olive oil
 

Directions

1. Rinse and soak wakame for 10 minutes in water to cover, then cook at a low temperature for 20 minutes still covered in water.

2. Submerge wakame in a bowl of ice water to avoid overcooking.

3. Chill wakame in refrigerator.

4. Steam snap beans for 10 minutes.

5. In a bowl, combine wakame, snap beans, dill, tamari, tarragon, garbanzo beans, lima beans, salt, lemon, and olive oil, and toss well.

6. Serve chilled.