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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.

Green Bean and Mushroom Sesame Salad.

Last weekend, we visited one of my favorite weekend spots in Seattle – the Ballard farmer’s market.  Among the overflowing baskets of cherries and fresh peaches, I also stumbled across an impressive display of fresh beans.

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I hadn’t planned on buying any produce, but something about those dark purple beans was too intriguing to pass up.  I ended up filling a bag with the solid purple beans, as well as another variety that was purple and green speckled.  I wish I could remember the names of these varieties!

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Back at home, I had an idea for a green bean salad I had been wanting to make ever since I had tried something similar at a restaurant a few nights prior.  The beans mysteriously turned from purple to green when they were cooked, but it sure didn’t affect the freshness or the flavor.

Green Bean and Mushroom Sesame Salad

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Print this recipe!

Ingredients: (serves 4)

  • 2 lbs green beans (or purple beans!)
  • 10 crimini mushrooms, sliced
  • 1 medium cucumber, sliced and halved
  • 1 tsp sesame oil
  • 1 tbsp grapeseed oil (or other mild oil)
  • 2 tbsp rice vinegar
  • 1 tsp amino acids (or soy sauce)
  • 1/4 tsp stone ground mustard
  • salt to taste
  • sesame seeds for garnish (optional)

Instructions:  Whether your beans are purple, green, or blue – the cooking method is all the same. 

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Start by trimming off the woody ends and  cutting the beans into bite sized pieces.  Add to a large mixing bowl and rinse.

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In a smaller bowl or jar, combine oils, vinegar, aminos (or soy sauce), and mustard.

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Whisk or shake to combine into a dressing!

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Slice mushrooms…

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And sauté over medium high heat until softened and browned.

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While the mushrooms cook, bring a large pot of water up to a boil and blanch beans for 3-5 minutes, just until tender.

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When beans are beginning to soften, drain pot into a colander to cool.  Remove mushrooms from cooking pan and add to beans to allow them to cool as well.

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While beans and mushrooms are cooling, halve and slice your cucumber into thin moons.  (De-seeding is optional!)  Add cucumber to a large mixing bowl.

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Combine beans, mushrooms, and cucumbers and pour dressing over the salad.  Mix well to thoroughly combine, and allow flavors to marinate for at least 30 minutes before serving.  Add any additional salt to taste, and garnish with sesame seeds before serving.

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Sesame is one of my all-time favorite flavors, and this salad has that perfect blend of Asian sweetness and tang that I love so much.

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Serve along side some brown rice and crispy tofu for an Asian-inspired dinner, or enjoy the leftovers cold for lunch the next day.  This is one of those salads that just gets better with time.

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44 Comments so far
Leave a comment

Mary     at 7:29 pm

I think your mystery beans are commonly known as Dragon Tongues!


Emily Malone Reply:

Yes! I knew the label was either dragon or devil something. That must be it – thank you! :)


Erica     at 7:46 pm

There is something so appetizing about seeing mushrooms sautee. Now I want some!


Emilia @ Namaste Gurl     at 7:46 pm

I bought purple beans at the farmer’s market just cuz they were purple, hehe :) I was sad to hear they turn green when cooked. It was worth a try! Purple is most definitely the new green!

Salad looks wonderful- will have to make for a potluck or such!


Christina     at 7:58 pm

I think the speckled ones are called Cranberry. I tried to cook them last week but I didn’t know you could eat the skins! Just 3 to 5 minutes is ok even if the beans are full grown? Looks wonderful :)


Alexia (Dimple Snatcher)     at 8:00 pm

I LOVE beans and mushrooms and would have never thought to combine!!


Niki     at 8:32 pm

Looks and sounds tasty! I bought sesame oil and rice vinegar for a recipe a couple months ago and haven’t really used them since, so this would be a great use.


Michelle     at 8:35 pm

I love the pictures of the overflowing bean basket! That just screams summer :) Love it!


Amy     at 8:36 pm

I was going to comment that the speckled beans are called Dragon Tongue but I see you now know that! Anyways, I am definitely going to try this recipe because my local co-op has Dragon Tongue beans and I am tempted by their beauty. Thanks for sharing :)


TJ     at 8:55 pm

ok random question: do you know if the aminos have to be refrigerated? It doesn’t say on the bottle, but it just seems weird not to?


Kristin     at 8:57 pm

Hi Emily- What’s the difference between soy sauce and aminos? Thanks :)


Shanna Reply:

I was just about to ask this. What is/are these liquid aminos?


Maryea {Happy Healthy Mama}     at 9:09 pm

I think it’s funny that the purple beans turned green. How strange! This dish looks really tasty. I love Asian flavors.


Colleen     at 9:18 pm

The first time I cooked those beans I was disappointed that they lost their vibrant color, but they are still delicious.


Amy*     at 9:30 pm

It’s funny that they changed colors! Chameleon beans!*


Jess @JessCantCook     at 9:54 pm

I love mushrooms and sesame, this looks so good! Now I need to run to the store and get some fresh green beans :)


Alayna @ Thyme Bombe     at 10:28 pm

Color-changing beans? That is kinda cool. Lovely salad, so fresh!


Jen @ Homemade Adventure     at 10:37 pm

I was lured in by the purple beans at a market in Sarajevo, Bosnia this summer and was so disappointed when they changed color! Still tasty though :)


Lexi @ A Spoonful of Sunshine     at 3:47 am

I’ve never had purple green beans, but I’ve never met an exotic-colored vegetable that I didn’t like ;)


Brittnie     at 6:10 am

I have never heard of purple green beans but now I am interested. Your recipe looks yummy…and I would have never thought to put the beans w/ the mushrooms.


Alaina     at 7:18 am

I love green bean salads! What would you recommend as a substitute for someone who doesn’t like mushrooms? :-)


Mel     at 7:47 am

This looks awesome! I’ve seen a lot of recipes that use the liquid aminos? What’s the difference between that and a soy sauce? Thanks!


alana (at) the food     at 8:33 am

my family has always referred to those purple beans that turn green as “magic beans”
always a hit with little kids!
(remember that for baby c!)


Sarah@The Flying ONION     at 8:35 am

This looks fabulous! And such a great way to use up some farmers market produce. :D


Claire     at 8:57 am

Yum. Looks delish! Have you ever cooked with those super long asian string beans? I keep seeing them at my farmers market and want to try them. Maybe I will pick some up this weekend to use in this recipe!


Elisabeth     at 9:57 am

Looks delicious – I love all varieties of fresh beans, especially green & yellow :)


Stacy @ Stacy Eats     at 11:18 am

Those purple and speckled beans are so pretty. And this sounds so delicious!


KaraHadley     at 12:10 pm

Those beans are so pretty. I’m a little sad they change to green when they’re cooked, but also really intrigued. Do they taste the same as plain green beans?


Alex @ fightcancerwithfood     at 1:41 pm

We have those purple beans growing in our garden – I love how freaky looking they are! I was so disappointed when I first cooked them and they turned green, but they’re still tasty. Good chopped up raw in salads too, and then they stay purple!


Sara @ RealFunFood     at 3:22 pm

I love all your recipes! I just made a similar bean salad the other day – I can’t wait to try this one!


Jessica @ Jess Go Bananas     at 3:22 pm

I have heard about that Farmers’ Market before – They should make it the 8th wonder of the world! LOL :)


Brooke @ Veggie Table     at 5:53 pm

Can’t wait to try this bean salad with mushrooms – looks super easy and flavorful! After reading all your blog posts about the Seattle farmers markets and fresh flowers – I soooo want to visit!


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