· by Valentina · 18 Comments
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Colorful, beautiful, and so tasty -- this Dragon Tongue Bean Salad is drizzled with a spicy honey-mustard dressing and is the perfect summer side dish for barbecues or a vegan main course. Dragon beans are unique and fun to work with.
What are Dragon Tongue Beans?
- More commonly called Dragon Beans, these beans are uniquely colored with distinctive purple streaks and specks with a cream-colored background.
- Their pods are edible and they don't have strings like many other beans.
- They're considered a “Romano” variety of bean.
- The beans can be eaten raw or cooked.
- The smaller they are, the younger they were when they were harvested, and that's when they're best eaten raw.
- Dragon Beans are typically in season May through September.
What do Dragon Tongue Beans Taste Like?
- With a perfect crunch, they have a nut-like flavor and are subtly sweet.
When my friends at Melissa's Produce sent me a sample of the ever-so-stunning Dragon Beans, I wondered if I should use them in the kitchen, or simply set them out in a pretty bowl for display.
Never having explored Dragon Bean recipes before, I decided on the cooking option, but loved looking at how pretty they were during the process.
My Dragon Beans were fairly large -- about 6-inches each.
So in this Dragon Tongue Bean salad, as the main ingredient, I wanted to soften them slightly.
How to Cook Dragon Tongue Beans
- Dragon Tongue beans are lovely steamed or quickly simmered. It intensifies their delicious nutty flavor. They will fade in color, but you will still see some purple here and there.
- Dragon Tongue beans are also perfect for pickling along with fresh herbs, spices, and other vegetables.
- You can also stir fry them with other vegetables.
I wasn't expecting this -- it reminded me of my Purple Sweet Potato Muffins that turned green in the oven. So this was another one of my unplanned foodie science experiments in my kitchen. 😉
When to Serve it
- Dragon Tongue Bean salad has a wonderful blend of textures and colors and is the perfect scrumptious summer side dish for barbecues or picnic item. It will be the prettiest dish at the party and totally wow the guests!
- I love it served with all sorts of rich meat entrées too.
You can likely find them in the specialty produce sections of markets like Sprouts, Whole Foods, Bristol Farms and Gelson's. For more information from Melissa's Produce about these cool beans, you can go here.
And yes, if you can't get your hands on these, of course you can replace them with green, yellow, or any others you'd like. The end result will still be divine.
If you experiment with the beans, raw or cooked, and come up with your own Dragon Bean recipes, please share them in the comments.
Dragon Tongue Bean Salad Recipe with Spicy Honey-Mustard
Valentina K. Wein
This pretty salad is the perfect summer side dish for barbecues or a vegan main course. Dragon beans are unique and fun to work with.
Please note that when steamed, though you'll still see bits of color, the purple will fade significantly. (Please see above comments about this.)
5 from 3 votes
Prep Time 17 minutes mins
Cook Time 3 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine American
Ingredients
For the dressing
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1½ teaspoons chili paste
- ¼ teaspoon salt
- a few turns of freshly ground black pepper
- 3 tablespoons extra virgin olive oil
For the salad
- 1 pound Dragon Tongue beans, washed and dried, root ends trimmed
- 2 cups loosely packed mixed micro greens, washed and dried
- a few red Thai chile peppers for garnish and added heat if desired
Instructions
For the dressing
Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it's smooth, set aside.
For the salad
Prepare a large mixing bowl with ice water and set it aside.
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they're about 50% more tender, about 3 minutes.
Immediately drain and add the beans to the bowl of ice water -- this will help preserve any bits of purple still remaining. Let them sit in the ice water until they're cold, then drain, dry them, and add them to a large mixing bowl.
Toss the beans with the micro greens and the dressing.
Wash, dry, and slice the red chile peppers in half for garnish (and added heat) if desired.
Serve!
NOTES
Calorie count is only an estimate.
NUTRITION
Calories: 150kcal
Keywords pretty salads, unique vegan sides
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Reader Interactions
Comments
Jessica {Swanky Recipes}
Now, this is totally a salad I'd eat. Love the added sherry vinegar in the dressing. Bet it gives it a nice little punch, yum!Reply
valentina
Thanks, Jessica. Yes, the vinegar is lovely. 🙂
Reply
Sam | Ahead of Thyme
I have never heard of dragon tongue beans but they look and sound so interesting! I will have to see if I can find some!! Thanks for sharing
valentina
Hope you can find them, Sam. They're delicious and fun. Thank you!
Reply
Diana
I don't think that I have ever heard of these beans before, but they look and sound very interesting!
Reply
valentina
Interesting, indeed! 😀
Reply
ginger and scotch
First time I have heard of dragon tongue beans and I hope to be able to source them soon - I love all kinds of fresh beans!
Reply
valentina
Thanks so much. Hope you can find them to try and add to your love of beans. 🙂
Reply
Lisa @garlicandzest.com
I love the spice in the dressing - I am always adding some heat to my salads, stews, sammies, etc.
Reply
valentina
Thanks, Lisa! Yes, I love the heat of the chiles with the sweet of the honey. 🙂
Reply
sippitysup
May I wear my geek hat? Purple veggies get their color from anthocyanins (a really great antioxident). However, many purple foods fade when cooked – though the flavor remains the same. The cooking causes a chemical reaction in the anthocyanins which reveals the chlorophyll beneath the purple anthocyanins that was always there. GREG
Reply
valentina
Thank you, Greg! You wear the hat well. 😉 xo
Reply
David
I was going to leave my own comment, but felt I had to piggyback on Greg's! I loved his geeky response. Where would the world be without amazing geeks like Greg? I finally found a purple vegetable that didn't fade when cooked… Purple cauliflower! I've never heard of these beans, Valentina, but I will look for them at whole foods. Wonderful spring time recipe!
Reply
valentina
Yes, thank goodness for Greg! 🙂 Somebody had to know these cool, scientific culinary facts! Thank you, David! XO
Reply
Kiersten
We've been getting these in our CSA box, so I've been looking for new recipes - and we loved this one! I didn't have sherry vinegar, so I substituted rice vinegar and it still turned out great.
I also didn't have the peppers to add the heat, but I'll definitely add those next time!Reply
valentina
That's awesome Kristen! Thanks so much for sharing and enjoy! 😀
Reply
Kristie
Very nice - made as suggested but added some very ripe tomatoes and black dirt scallions that I got in my farm share and wanted to use up. Everyone enjoyed it!Reply
Valentina
Hi Kristie, Thanks so much for writing in. 🙂 So happy you enjoyed this. I love the addition of summer tomatoes -- I can't get enough of them right now! And the crunch from the scallion must've been fantastic. ~Valentina
Reply
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