Green Bean Crunch Salad with Peanut Vinaigrette.
We love this fresh green bean crunch salad! The beans are crisp and refreshing, tossed with scallions and chopped peanuts, then drizzled with a peanut vinaigrette and a spritz of lime. So good!
This recipe will make you want to eat an entire plate of green beans!
Can I say that green beans are life changing?
Because I’m telling you that these green beans are life changing. They are!
These green beans and so super crunchy, drizzled with a roasted peanut vinaigrette, topped with scallions and crushed peanuts and serve with a spritz of fresh lime.
These green beans are a mash up of two recipes that I love so much.
First, my fresh green bean salad with lemon vinaigrette and blue cheese. I have another version of that in Everyday Dinners. It is SO incredible. It’s crisp, refreshing, satisfying and overall so delicious. Everyone loves it so much.
And second, this emerald kale salad I first shared a few months ago? WHOA. The flavor is intense and wonderful. There is so much crunch. The peanuts are buttery and rich. The dressing is drinkable!
I knew that there had to be a way to combine the two for the perfect green bean salad or side dish. And here we are.
The fresh green bean salad is one that I love to make on hot summer nights. I adore it so much that I could eat an entire plate of that for dinner and be happy. I feel the same about this one!
Here’s how it goes down:
The green beans are blanched, so the texture is phenomenal. They are so crisp and refreshing – with the perfect bite. This method of cooking them is one that I highly suggest trying. It takes a few minutes, you need a pot and a big bowl of ice. You will never want to prep green beans any other way again.
This dressing uses roasted peanut oil. I know that is kind of a pain, because it requires a very specific ingredient. But I wanted to give you another option, since many of you bought it to make the emerald kale salad! This is another great dish where the flavors complement each other so much.
I buy the roasted peanut oil on amazon, but my local grocery store carries this brand. So you may be able to find it or order in local stores too. If you want a substitution, I would try toasted sesame oil first. That’s one of my favorite ingredients and it’s easily accessible these days.
This vinaigrette also has a touch of honey, dijon, apple cider vinegar and lime juice. I don’t think I need to tell you about the wonders of peanut + lime. I taste this vinaigrette from a spoon when making it and WOW. My mind is blown every time because it’s that good.
I like to sprinkle on a bunch of thinly sliced green onions. They are mild enough that mostly everyone will eat them, but they add the perfect pop of flavor here and a little zing.
Crushed peanuts too, of course! I run my knife through a handful of roasted peanuts – you can finely chop them or leave them in bigger chunks. It’s totally your preference. Sprinkle them all over top and go to town!
Finally we have a giant green plate of deliciousness!
This is an excellent side dish but I really love serving green bean salads as a starter salad. I find it to be a fun switch from a usual greens salad and it keeps meals exciting.
Plus, the crunch cannot be beat!
Green Bean Crunch Salad
Green Bean Crunch Salad with Peanut Vinaigrette
- 1 pound fresh green beans
- 4 green onions, thinly sliced
- ⅓ cup roasted, salted peanuts, chopped
- kosher salt and pepper
- lime wedges, for serving
- 1 tablespoon apple cider vinegar
- 1 tablespoons freshly squeezed lime juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- kosher salt and pepper
- pinch of crushed red pepper flakes
- ⅓ cup roasted peanut oil
- Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
- Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel.
- Place the beans on the plate and give them a pinch of salt and pepper. Drizzle the dressing all over the green beans. Top with the scallions and chopped peanuts. Taste and season more if needed. Spritz on some lime and enjoy!
- Whisk together the vinegar, lime juice, dijon and honey with a pinch of salt and pepper. Whisk in a pinch of pepper flakes. Slowly stream in the roasted peanut oil while whisking constantly. This stores great in the fridge for a few days, just shake/mix well before using.
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4 Comments on “Green Bean Crunch Salad with Peanut Vinaigrette.”
Nice recipe for a diet menu. Thanks
I love the dressings you have created with the roasted peanut oil. So good!!
This salad is delicious…. I made it today as a side for roasted salmon. The flavors of the peanut are really delicious with the green beans. I will make this again and again… I bet the vinaigrette would be awesome with a fresh slaw.
I rarely rate recipes, but this salad was phenomenal. The dressing didn’t seem like much when I tasted it straight up, but I mixed it with the green beans, scallions, and peanuts and let it sit for awhile and it really comes together into something delicious. We had it with soy-lime grilled chicken wings.
There was some leftover after dinner, but there won’t be by morning. My husband and I can’t stop snagging bites.