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

Long Bean Salad with Sweet Corn and Black Beans

Print Recipe
This colorful summer salad combines the flavors and textures of long beans and black beans.
Course Main Course
Cuisine American
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
Author Amy Reiley


  • juice and zest of ½ tangerine
  • juice of ½ lemon
  • 1 tbsp coconut oil
  • 1 dash sriracha hot sauce or to taste
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp salt
  • 1 15-oz can black beans, drained and rinsed
  • 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


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


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