Snake Beans with Lemon Honey Dressing
Tender yet crisp, these Mediterranean Snake Beans with Lemon Honey Dressing are a vibrant, nutrient-rich side dish. Tossed in a zesty, slightly sweet dressing with crushed walnuts for crunch, they’re packed with flavor. Pair with skordalia (Greek Garlic Potato Dip) and gluten-free bread for a hearty, satisfying vegetarian meal.
Story Behind the Recipe
A Family Tradition: Snake Beans with Skordalia
Growing up, my father would grow green snake beans in his garden, and every summer, my mother would prepare them with Skordalia, the beloved Greek Garlic Potato Dip. Often served with cod, it was a meal I cherished. Sharing it with my children after so many years brought back the same joy and nostalgia, reminding me why this dish is so special.
Watch How to Make It
FAQ: Snake Beans with Lemon Honey Dressing
Can I use regular green beans instead of snake beans?
Yes! While snake beans have a slightly firmer texture and a more earthy flavour, regular green beans work well as a substitute.
How do I stop snake beans from going mushy?
The key is to avoid overcooking. Boil them just until tender but still vibrant (about 6-7 minutes), then immediately transfer them to ice water to stop the cooking process. This keeps them firm and bright green.
Can I make this dish ahead of time?
Yes! You can cook the beans and store them in the fridge for up to 24 hours before dressing them. The dressing itself can be made ahead and kept in an airtight container in the fridge for up to one week.
What can I serve with these beans?
They pair beautifully with grilled fish, roasted meats, or vegetarian options like halloumi or feta. See below for some of my own recipe options. For a heartier meal, try serving them with skordalia (Greek garlic potato dip) and gluten-free bread.
Can I add extra flavours to the dressing?
Absolutely! For a bit of heat, add chili flakes. For a Mediterranean twist, a sprinkle of sumac or oregano works beautifully.
What to Serve with Snake Beans
Snake Beans with Lemon Honey Dressing
Serves: 6 (as side dish)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
300g-400g snake beans, trimmed
¼ cup walnuts, crushed
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly.
2. Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden.
3. Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss.
Serving suggestion: Enjoy as a simple side dish with grilled fish, roasted meats, or a classic Greek meal. For extra flavour, serve topped with my mum’s Skordalia (Greek Garlic Potato Dip).
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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