Sea Salad - cooking recipe

Ingredients

1 cup arame seaweed (dried)
1/2 cup dried hijiki seaweed
1/4 cup red pepper, diced
1/2 cup green pepper, diced
1/4 cup green onion, diced
1/4 cup fresh parsley, coarsely chopped
1/4 cup corn kernel
1/2 tablespoon safflower oil
2 tablespoons lemon juice
1 tablespoon tamari soy sauce

Preparation

Rinse the dried sea vegetables. Rinse several times if you prefer less of an 'ocean' taste.
Place them in a small pot of cold water and bring to a boil.
Simmer for 10 minutes, then remove pot from heat and let stand, covered for 30 minutes or longer until the arame and hijiki re-hydrate and become tender.
Drain sea vegetables well (retain cooking water as a soup stock).
Rinse again, if desired, for a milder flavour.
Add the rest of the ingredients and toss well.
Source: Vegetarian Tastes of Toronto, p. 24.