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

  1. Bring a large pot of water to a rolling boil. Add 1 tbs of kosher salt and give it a minute to dissolve.
  2. 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.
  3. Scoop out all of the beans into a mixing bowl.
  4. While still hot toss with all of the remaining ingredients. 
  5. Allow to cool before serving, the salad can be served either fully cold or at room temperature.


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