How to Use Snake Beans
Slightly softer than its Western counterpart, the snake bean can be delicious as a standalone side or added to a stir-fry or salad, in the same way everyday green beans are used.
Sliced snake beans can be added raw to salads similar to French haricots verts. Also known as Chinese long beans, these dark green beans can be up to 1 metre in length and are usually sold in bunches.
They do not need stringing prior to use and are mostly chopped and added to stir-fries or blanched and used in salads.
Sometimes named asparagus beans or yardlong beans, snake beans are lighter in colour than regular green beans and boast an asparagus-like flavour.
These lengthy, slender pods come from a subtropical plant that is widely grown in Southeast Asia, and are related to cowpeas and black-eye peas.
Eat raw and fresh or blanche lightly for use in salads!
Create this salad by combining sliced blanched snake beans, boiled baby potatoes, quartered hard-boiled eggs, sliced red radishes and canned tuna.
Mix one part lemon juice with two parts extra virgin olive oil and add to salad.
Scatter with capers and whole parsley leaves.
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A salad that can hold up in the fridge for a few days is a beautiful thing.
Not only does it make weekday lunches easier (because you can make one big bowl and dig into it until it runs out), but it also makes things like fast meals, side dishes or meals with friends easier too. All of these salads can be made ahead of time and they’ll be ready to go when you need them - and most last for up to 5 days. In fact, in some cases they’ll even be better with a rest in the fridge.
Try the Asian Coleslaw as a low fast, tasty alternative to mayonnaise filled traditional versions! LINK HERE