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two bean salad in a yellow bowl on a blue, metal table

Two Bean Salad

This colorful summer salad combines the flavors and textures of long beans and black beans.

Course Main Course
Cuisine American
Keyword Bean Salad
Dish Type Salad
Cooking Style vegan, Vegetarian
Diet and Health Healthy, low fat
Seasonal Fourth of July, Labor Day, summer
Ingredient black beans, Long Beans
Prep Time 15 minutes
Marinating 1 hour
Servings 4 -6 servings
Created by Amy Reiley

Ingredients

  • juice and zest of ½ tangerine
  • juice of ½ lemon
  • 1 tbsp coconut oil
  • 1 dash hot sauce or to taste
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp salt
  • 1 (15-ocan black beans
  • 6 long beans cut in ½ inch lengths
  • 1 medium heirloom tomato cut in ½ inch cubes
  • kernels from 1 lg ear sweet corn
  • 1 rib celery finely chopped
  • 2 scallions sliced
  • ¼ cup sweet onion finely chopped

Instructions

  1. Whisk together the first seven ingredients.
  2. Toss with remaining ingredients.
  3. Marinate for one hour before serving. Adjust seasoning to taste.

Notes

(Optional addition: Toss with ½ c roughly chopped cilantro just before serving.)