• 4 oz Sea Beans
• 1 Cucumber
• 2 Tbsp Rice Wine Vinegar
• 1 Tbsp Toasted Sesame Oil
• 1 Tbsp Tamari
• 1 Tbsp Black Sesame Seeds
• 1 Tbsp White Sesame Seeds
• ½ tsp Sugar

Using a mandoline or sharp chef’s knife, slice the cucumber thinly lengthwise. Combine the rice wine vinegar, toasted sesame oil, tamari, black and white sesame seeds and sugar in a medium bowl and whisk. Add the sea beans and cucumber. Place in the refrigerator to marinate for at least 30 minutes before serving.