Wakame and Bean Salad

• 4 ounces wakame seaweed or 12 cup wakame seaweed
• 2 cups water
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup radish, thinly sliced
• 3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
• 1 tablespoon mirin (sweet sake) or 1 tablespoon dry sherry
• 1 tablespoon Dijon mustard
• 2 tablespoons sesame oil
• pepper, freshly ground to taste
• 14 cup hazelnuts, toasted, peeled, and crushed (refer to directions below)

1. Soak the wakame in the water for about 15 minutes.
2. Drain, slice off the tough ribs and discard; cut the tender parts into 1/2-inch squares.
3. Toss with the beans and radishes in a large bowl and set aside.
4. In small bowl, which together the vinegar, mirin or sherry, mustard, oil, and black pepper.
5. Toss with the beans, radishes, and wakame.
6. Sprinkle with the toasted hazelnuts.
7. TOASTING AND PEELING HAZELNUTS:.
8. Preheat oven to 350F.
9. Spread the nuts on a baking sheet and bake for about 10 minutes, or until toasted.
10. Wrap the nuts in a towel and let steam for 1 minute.
11. Rub the nuts with the towel to remove the skins, then cool.

water, cannellini beans, radish, rice vinegar, mirin, mustard, sesame oil, pepper, hazelnuts

Taken from www.food.com/recipe/wakame-and-bean-salad-494340 (may not work)