We teamed up with our friends at Rancho Gordo to bring you this endlessly craveable, protein-packed Abalone Bean Salad. Created by Hog Island Culinary Director, Lauren Kiino, this snacky-lunchy dish features creamy Alubia Blanca beans, tender abalone, toasted nori, and a punchy dashi vinaigrette. Make it your own! This recipe features abalone, but any shellfish you love work beautifully here—clams, mussels, you name it.
2-4 Servings
Ingredients:
- 205 ml dashi
- 6 tbsp soy sauce
- 2 tbsp mirin
- 2 Tablespoons sugar
- 1/4 cup rice vinegar
- 2 tbsp lemon juice
- 2 tbsp grapeseed oil
- 2 cups cooked Rancho Gordo Alubia Blanca beans
- 2 Abalone (cleaned, tenderized and thinly sliced)
- 1 tsp Serrano chile, minced
- 1/4 cup pickled sweet peppers, minced
- 2 tbsp toasted nori, minced
- 2 tbsp sliced scallions
- Dashi vinaigrette to taste (recipe in the caption)
Recipe Preparation:
Start by making the dashi vinaigrette. Heat the dashi, add sugar and Mirin, and stir until dissolved. When cool, whisk in soy sauce, rice vinegar, lemon juice, and grapeseed oil, and set aside.
To assemble the salad, place cooked beans, abalone slices, chile, sweet peppers, nori, and scallions in a serving bowl, then toss with dashi vinaigrette until well incorporated. Adjust seasoning to taste with salt and lemon juice!
