Have you ever heard of sea beans? How about samphire greens? Glasswort? Salicornia? Pickleweed? (that’s my favorite). They were totally new to me when I stumbled onto them in the grocery store this week, but picking up strange and unfamiliar produce and trying to figure out what to make with it is one of my favorite kitchen challenges, so this made for a fun afternoon.
A little research (eating a bean) revealed that sea beans have two main characteristics- salty and crunchy (the name really suits them). After a week of sweating outside in the August heat building a chicken coop I was in the mood for something cold, crunchy, and very green. I chopped up an avocado, a cucumber, a few limes, green zebra tomatoes, and some basil from my garden. A quick mix and I had exactly the summer salad I was hoping for. Fresh and salty, like a day at the beach.
Sea Bean Salad
2 cups sea beans, stems removed
1 avocado, chopped
1 cucumber, chopped
4 small zebra tomatoes, chopped
Juice of 2 limes
1/2 cup basil, chopped
Mix together all ingredients. Chill for 1 hour. Serve.