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Home » Make Ahead Salads

Snake Bean Salad with Red Peppers and Almonds

Made by Anastasia - Serves: 6 Filed Under: Autumn Salads, Low Carb, Make Ahead Salads, Paleo, Salad Index, Summer Salads, Vegan

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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.

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Snake Bean Salad with Red Peppers and Almonds on a blue plate with parsley sprig and bowl of almonds on the side.

In this salad, sautéing the beans and capsicums gives them a wonderful smokey aroma which worked 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.

Table of contents

  • What Are Snake Beans? 
  • What is Another Name for Snake Beans?
  • Ingredients and Substitutions
  • Variations
  • You Will Need
  • How to Make It
  • Make Ahead Tips and How to Meal Prep
  • Serving Suggestions
  • Recipe Card

What Are Snake Beans? 

Snake beans, 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.

What is Another Name for Snake Beans?

Wow 😮 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.

Let me know if I have missed one!

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.

Variations

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.

You Will Need

Labelled ingredients needed to make snake bean salad.

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. 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.

Hands trimming snake beans on a wooden board.
TRIM SNAKE BEANS
Hands cutting snaking beans into baton on a wooden board.
CUT INTO BATONS
Hands slicing red capsicum into strips on a wooden board.
WASH, TRIM & CUT CAPSICUM INTO STRIPS
roughly chopping parsley leaves on a wooden board with a knife.
CHOP PARSLEY LEAVES

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.

If you are serving this salad cold, then allow everything to cool before adding the oil, lemon juice and parsley.

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; alternatively, make up the dressing and serve it on the side.

Snake beans sauteeing in pan.
ADD SNAKE BEANS TO HOT PAN
Red capsicum strips being sauteed in pan.
SAUTE CAPSICUM STRIPS
Capsicum strips and snake beans in pan.
ADD BACK THE SNAKE BEANS
Snake beans, capsicum strips, flaked almonds and lemon zest in pan.
ADD OTHER INGREDIENTS TO PAN
Snake Bean Salad ingredients sauteeing in pan.
SAUTE TO COMBINE
Adding parsley and lemon juice snake bean salad in pan.
ADD PARSLEY AND LEMON JUICE

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.

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.

People Also Ask

How to choose snake beans?

Go 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.

Dietary Information

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.

A close-up of Snake Bean Salad with Red Peppers and Almonds on a blue plate.

Recipe Card

Snake Bean Salad with Red Peppers and Almonds on a blue plate with parsley sprig and bowl of almonds on the side.

Snake Bean Salad with Red Peppers and Almonds

Fresh and zesty our Snake Bean Salad is perfect for any meal or entertaining. Sautéed red peppers and almonds add flavour and it;s easy to make ahead of time.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Greek
Keyword: almonds, capsicum, red pepper, snake beans
Difficulty: Intermediate
Diet: Suits all diets and eating styles
Servings: 6 as a side
Calories: 201kcal
Author: Anastasia
Ingredients
For the salad…
  • 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
For the vinaigrette…
  • ¼ cup olive oil
  • ¼ cup lemon juice from 1 large lemon
  • 1 tablespoon lemon zest from 1 lemon
Metric - Imperial
Instructions
  • 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.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 201kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Sodium: 6mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1643IU | Vitamin C: 55mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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