06/17/2026
World Oceans Month calls for a dish that honors big blue 🌊
We teamed up with our friends Steve Sando and the Rancho Gordo staff to bring you this Seafood Bean Salad and yes, it’s as good as it sounds. Creamy Alubia Blanca beans, tender abalone, toasted nori, a punchy dashi vinaigrette... this one’s got laaaayers.
One of the reasons we love this dish is because cooking with abalone is not only delicious, but it directly helps efforts to keep a true California heritage seafood on the plate without impacting recovering wild populations.
And the best part? You can make it your own! This recipe features abalone, but any shellfish you love work beautifully here—clams, mussels, you name it.
📌 SAVE this one for your outdoor summer lunches & picnics!
🍋 Dashi Vinaigrette:
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
Heat dashi, add sugar and Mirin and stir to dissolve sugar. When cool, whisk in the other ingredients.
🥣 Seafood Bean Salad:
2 cups cooked 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
Mix all ingredients together, adjust seasoning with salt and lemon juice! //
