Mixed Legume and Seaweed Salad

1 Reviews
100% would make this recipe again

Seaweed is a true concentrate of vitamins and minerals. They add a little crunchy texture and salty taste to this simple recipe.

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Preparation : 15 min
410 calories/serving


12 g dried seaweed (Wakame type)
4 cups bean mix (canned), rinsed and drained 1 L
1/4 cup extra virgin olive oil 65 mL
3 tbsp lemon juice, freshly squeezed 1 lemon
2 tbsp Parsley and Garlic Base 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cloves garlic, minced
2 green onions/scallions, thinly sliced


  1. In a small cup, soak the seaweed in water for 5 min, then drain and coarsely chop. Drain and rinse the bean mix. Set aside.
  2. Meanwhile, pour the olive oil, lemon juice, and Parsley and Garlic base into a salad bowl. Add a little salt and pepper to taste, then whisk until the mixture is emulsified.
  3. Mince the garlic then add it to the bowl. Add the seaweed and green onions, then toss and serve.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




18 g

28 %

Saturated 2.4 g
+ Trans 0 g

12 %


0 mg


610 mg

25 %


49 g

16 %


13 g

52 %


1 g

Net Carbs

36 g


15 g

Vitamin A

5 %

Vitamin C

20 %


14 %


32 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin E, Vitamin K
Good source of  :
Copper, Niacin, Phosphorus, Vitamin B6, Zinc
Source of  :
Calcium, Omega-3, Pantothenic Acid, Selenium, Vitamin A, Vitamin B2, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 2
Fats 3 ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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