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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!
5 from 23 votes
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  • 1 pound fresh green beans
  • 4 green onions, thinly sliced
  • cup roasted, salted peanuts, chopped
  • kosher salt and pepper
  • lime wedges, for serving

peanut vinaigrette

  • 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
  • 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!

peanut vinaigrette

  • 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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