Most purple vegetables lose their color when you cook them but these purple long beans stay a vivid purple. They are deeply savory and provide an earthy counterpoint to the sour roselle leaves in this salad.
- 1/2 pound purple long beans, cut into 1" sections
- 2 mild chile peppers, cut into skinny rings
- 5 leaves of roselle, rolled like a cigar and sliced into thin shreds
- 1 tbs whole grain mustard
- 1/4 tsp hot sesame oil
- 1 tbs vegetable oil
- 2 tbs rice vinegar
- 1 tsp toasted sesame seeds
- 1 tbs salt
- Bring a large pot of water to a rolling boil. Add 1 tbs of kosher salt and give it a minute to dissolve.
- Put the beans in the boiling water and stir them around. Let them cook for 2-3 minutes until they are just soft all the way through, but do not overcook to mush.
- Scoop out all of the beans into a mixing bowl.
- While still hot toss with all of the remaining ingredients.
- Allow to cool before serving, the salad can be served either fully cold or at room temperature.