Snake beans are sauteéd with red capsicum (peppers) which adds some smokiness to this easy yet delectable salad that you can make-ahead.
In this salad sautéing the beans and capsicums gives them a wonderful smokey aroma which worked well the zing of the lemon and creaminess of the slivered almonds.
What are snake beans?
Also known as Long beans, Chinese long beans, yard long beans and asparagus beans. They are the very long, skinny beans that see bundled together during the summer and autumn (fall).
Snake beans are lighter in colour than regular green beans and boast an asparagus-like flavour. They come from a from plant native to Southeast Asia and are related to cowpeas and black-eye peas.
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.
How to make IT
1PREPARE YOUR INGREDIENTS
Wash your snake beans, top and tail them, there are no strings in snake beans so there is no need to destring them. Cut the beans into 5cm batons, approximately 2 inches.
Wash your capsicum remove the core and seeds and slice into julienne strips.
Add 1 tablespoon of oil to the pan and sauté the beans in batches until charred and cooked al dente. Approximately 5-10 minutes. Remove to a bowl when all the beans are cooked.
Add the capsicums and sauté until the capsicums are soft and slightly charred. Add back all the snake beans and mix altogether so that they can absorb some of the capsicum flavours. Transfer to your mixing bowl.
2SHAKE UP VINAIGRETTE
In the meantime zest and juice your lemon and add to a glass jar along with the ¼ cup olive oil. Shake until emulsified.
3ASSEMBLE THE SALAD
You can serve this salad either warm or cold. To serve it cold allow the vegetables to cool first. Then add the slivered almonds and parsley, pour over the dressing, season and toss until well combined.
Taste your salad and adjust seasonings according to your taste. Arrange in a salad bowl and serve immediately, otherwise, the beans will discolour in the lemon vinaigrette or you can just serve the dressing on the side.
Make ahead tips and meal prep
- This salad can be made 1-2 days before needed and kept chilled in the fridge. Leave out the dressing and parsley and add them before serving, then toss the salad well.
- If you want to make it fresh on the day you can save time by preparing the beans and peppers (capsicums) the day before. Keep them chilled and covered in the fridge until you are ready to sauté them.
- The dressing can also be made 1-2 days before and kept in a glass jar in the fridge.
- A salad that can be made at the start of the week and will still taste great several days later provided you keep the dressing separate to add before eating.
- A great packable salad that is perfect to meal prep for weekday lunches, picnics and pot luck as it travels so well. Don’t forget to keep the dressing separate.
This aromatic salad pairs well with almost any roasted or barbecued meats, stews or tagines. We served ours with a beef kokkinisto (a Greek-style beef stew in tomato sauce).
Would you like to try some more bean salad recipes?
(Times are an estimate and will depend on your skill level)
- 450 grams snake (Chinese or long) beans (aproximately 2 bunches)
- 150 grams red capsicum (bell pepper) (approximately 1 large)
- 2 tbsps olive oil
- ½ cup parsley leaves (chopped)
- ⅓ cup slivered almonds
- ¼ cup olive oil
- ¼ cup lemon juice (from 1 large lemon)
- 1 tbsp lemon zest (from 1 lemon)
- Wash your snake beans, top and tail them, then cut them into 5cm batons.
- Wash your capsicum remove the core and seeds and slice into julienne strips.
- Add 1 tablespoon of oil to the pan and sauté the beans in batches until charred and cooked al dente (approximately 5-10 minutes). Remove to a bowl when all the beans are cooked.
- Add the capsicums and sauté until the capsicums are soft and slightly charred. Addback all the snake beans and mix altogether so that they can absorb some of the capsicum flavour. Transfer to your mixing bowl.
- In the meantime zest and juice your lemon and add to a glass jar along with the ¼ cup olive oil. Shake until emulsified.
- You can serve this salad either warm or cold. To serve it cold allow the vegetables to cool first. Before adding the almonds and dressing. Season then toss until combined.
- Arrange in a salad bowl and serve immediately otherwise the beans will discolour in the lemon vinaigrette.