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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.
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4.34 from 3 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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 Papapetros

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

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