Place arame in a sauce pan and add enough cold water to half cover. Cover and simmer for 10 minutes. Remove, rinse and drain. Chop arame into 1 inch long pieces and place in a mixing bowl. If using hiziki, chopping is not needed. Add all blanched vegetables and beans.
Place all dressing ingredients in a blender or food processor and puree until smooth and creamy. Mix in with the salad or spoon over each portion of salad before eating.
If using hiziki, soak in warm water to cover for 15 minutes before cooking, and discard soaking water. Rinse, then add fresh water to half cover. Cook same as above.
4g fat (25% calories from fat),