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Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.
Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.
Combine oils, ginger, garlic, basil, vinegar, chile flakes, tamari and lime juice in a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions and carrots and toss gently to combine.