Bean Salad with Shrimp and Arame

Ingredients

• 2 tbsp Arame seaweed (15 g)
• 300 g green beans
• Onions
• 1 tbsp Olive Oil
• Salt
• 1 tsp thyme leaves
• 200 g tomatoes
• 10 black olives
• 200 g shrimp
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Soak the seaweed in 300 ml water. Rinse and trim the beans. Peel the onion and dice finely. Heat the oil, then sauté the onion cubes and beans. Add the soaked seaweed with its soaking liquid, season with salt and pepper, and stir in thyme. Simmer gently for about 15 minutes, then let cool.

2. 2.

   Wash, core, halve, and slice the tomatoes into wedges. Pit the olives and cut them into thin strips.

3. 3.

   Drain the shrimp and mix with the tomatoes and olives, then combine with the beans. Season with vinegar and serve.