Fresh and zesty, this Snake Bean Salad with sauteéd red peppers is the perfect addition to any meal. It's ideal for meal planning and entertaining, as it can be prepared ahead of time.
In this salad, sautéing the beans and capsicums gives them a wonderful smokey aroma which works well with the zing of the lemon and creaminess of the flaked almonds.
Whether you're hosting a party or want a light and delicious side dish, this salad is sure to be a crowd-pleaser! With its vibrant colours and unique flavours, this salad is sure to tantalize your taste buds.
For more bean salad inspiration, why not check out our Yellow Bean Salad with its lip-smacking mustard dressing it is sure to be a hit! Need an elegant bean salad that will impress? Then our Ultimate Green Bean Salad with orange and hazelnuts is the recipe you are looking for.
Ingredients and Substitutions
- Snake beans - I love these beans❤️; they are sweeter and crunchier than regular green beans. But if you can't find them feel free to use any available bean variety. You may have to adjust the cooking times.
- Red peppers (capsicums) - added for a pop of colour and for some sweet flavour. Use whatever peppers you like keeping in mind the coloured ones are sweeter. Or, for some heat, use some chillis instead 🌶 .
- Parsley - used for some herby flavour, swap for any soft herb you have on hand - basil, tarragon, mint, or some chives are also great.
- Flaked almonds - are added for their delicate creaminess. Swap for chopped whole almonds, chopped macadamias, chopped Brazil nuts, or pine nuts are all great options.
- The dressing - we have kept it simple and used an easy lemon vinaigrette; I just love the tangy flavour it brings to the beans.
Make our Snake Bean Salad totally your own! Don't know where to start? Here are some tasty options to get your creative juices flowing. Let your imagination take it from there!
- Feta makes everything taste better, so why not add some tangy crumbled feta cheese here?
- Swap the peppers/capsicum for roasted cherry tomatoes, then swap the lemon juice for balsamic vinegar.
- Or give it an Asian twist and use coriander, lime and cashews/peanuts instead.
- Add a protein to make it heartier; I love it with tinned tuna, seared lamb fillets, grilled chicken or salmon.
- For vegan protein, add some cannellini beans, chickpeas (garbanzo beans) or some cooked quinoa.
How to Make It
Step 1 - Slice and dice the ingredients
Wash your snake beans, top and tail them; there are no strings in snake beans, so there is no need to destring them.
The cut the beans into 5 cm/2 inch batons
Remove the core and seeds from your capsicum, wash under cold water to get rid of any seeds, and then slice into 5 cm/2 inch julienne strips.
Wash your parsley, pat it down to get rid of any excess water, cut off the stems and then roughly chop it up. Zest and juice the lemon.
Step 2 - Sauté beans and peppers
Heat a heavy-based frypan on medium to high heat. Carefully add one tablespoon of oil to the pan and sauté the beans in batches, adding oil as you need it, then cook them until charred and cooked al dente.
It is important not to overcrowd the pan with your beans as you will end up stewing them, and they won't be able to get a nice smoky char. Remove them to a bowl when all the beans are cooked.
Once you are done with all the beans, add the capsicum strips and sauté until the capsicums are soft and slightly charred.
Add back all the snake beans and mix them all together so that they can absorb some of the capsicum flavours. Then add the lemon zest and almonds and mix well to combine.
If you are serving this salad hot, then add the oil, lemon juice and parsley now, giving everything a good mix.
Arrange in a salad bowl or platter. Serve and enjoy!
Serving Suggestions 🍽
This is one versatile salad it can be served with absolutely anything and on any occasion.
Try it with Western dishes, like meatloaf, spag bol, roast chicken, and pork chops. Or anything Mexican, Middle Eastern, or Mediterranean. We served ours alongside a yummy Greek-style beef stew in tomato sauce (beef kokkinisto).
Perfect for backyard BBQs, potlucks and picnics, or it's fancy enough to serve at a dinner party - especially around the holidays with its bright red, green and white colours.
Tips and Questions
What Are Snake Beans?
😮 Well, I am astounded by the different names this tasty bean is known as; so here we go - long beans, Chinese long beans, yard long beans, asparagus beans, long-podded cowpea, bodi/bora, or pea bean.
- Snake beans are a light-coloured veggie related to cowpeas and black-eyed peas, are native to Southeast Asia.
- These long, skinny beans have an asparagus-like flavour, and you can usually find them during the summer and autumn/fall.
- Look for beans that look crisp and fresh, with no wrinkles and no damage at the ends. Pass on the ones that are damp or discoloured.
Can I Use Green Beans?
- Absolutely green beans can also be used in this recipe either fresh or frozen beans are good. Cook them while they are still frozen in small batches so that they don't become waterlogged.
- Snow peas (mange-tout), flat beans and sugar snap peas are also great in this recipe. The cooking time may vary, but so long as you cook them until they are tender and still crunchy, they all work well.
Make Ahead Tips and How to Meal Prep
Our Snake Bean Salad recipe can be thrown together at the start of the week and enjoyed all week long! Just make sure to keep the dressing on the side, and you'll be good to go.
Perfect for weekday lunches, taking to a picnic or potluck - it'll stay fresh until you're ready to use it.
- Make the salad a day in advance and keep it chilled. Skip the dressing and parsley for now, then add them and give it all a good toss when it's time to serve.
- If you want a fresh, warm dish on the day, prep your beans and peppers the day before. Store them covered in the fridge until you're ready to sauté.
- You can also whip up the dressing 1-2 days ahead of time; just store it in a glass jar in the fridge, don't forget to bring it to room temperature as olive oil goes hard in the fridge!
- Meal prepping this snake bean salad for those busy weekdays? Just sauté the beans and peppers and add them to your containers. Top the whole thing off with some parsley, then keep the dressing in a separate container to give it a boost just before you eat.
- Our Snake Bean Salad is suitable for all diets - vegan, paleo, whole30, keto/low-carb, gluten and dairy free.
- To make it a nut-free salad, swap the almonds for some crunchy seeds such as sunflower, pepitas or linseeds.
- It is a low-calorie salad containing just 201 calories per serve and a net carb count of nine grams.
- 450 grams snake/Chinese/long) beans aproximately 2 bunches, 15.87 ounces
- 150 grams red capsicum/bell pepper approximately 1 large, 5.29 ounces
- 2 tablespoons olive oil
- ¼ cup parsley leaves, chopped
- ⅓ cup flaked almonds
- ¼ cup olive oil
- ¼ cup lemon juice from 1 large lemon
- 1 tablespoon lemon zest from 1 lemon
- Wash and trim the snake beans, then cut them into 5cm batons, approximately 2 inches.
- Remove the core and seeds from your capsicum, rinse then slice into 5cm (2 inch) julienne strips.
- Wash your parsley, pat dry, cut off the stems and then roughly chop.
- Zest and juice the lemon.
- Heat a heavy-based frypan on medium to high heat. Sauté the beans in small batches, adding oil as you need it, cook until charred and tender. Remove them to a bowl when all the beans are cooked.
- Once you are done with all the beans, add the capsicum strips and sauté until the capsicums are soft and slightly charred.
- Add back all the snake beans and mix together so that they can absorb some of the capsicum flavours. Then add the lemon zest and almonds and mix well to combine.
- If you are serving this salad hot, then add the lemon juice, oil and parsley. Now, give everything a good mix.
- If you are serving this salad cold, then allow everything to cool before adding the lemon juice and parsley.
- Taste your salad and adjust seasonings according to your liking.
- Arrange in a salad bowl and serve immediately; otherwise, the beans will discolour in the lemon vinaigrette; alternatively, serve the dressing on the side.