We love this fresh green bean crunch salad! Crisp green beans are tossed with scallions and chopped peanuts, then finished with a bright peanut vinaigrette and a squeeze of lime. It’s simple, fresh, and addictive.
This recipe might make you want to eat an entire plate of green beans.
These green beans are seriously game-changing: super crunchy, coated in a roasted peanut vinaigrette, topped with scallions and crushed peanuts, and finished with a bright spritz of lime.
The salad is inspired by two of my favorite recipes: a fresh green bean salad with lemon vinaigrette and blue cheese, and an emerald kale salad with a rich peanut-forward dressing. I combined the best elements of both to create a crunchy, flavor-packed green bean side.
I love making a fresh green bean salad on warm nights — it’s light enough for dinner on its own and pairs beautifully with grilled mains. This version keeps that summer vibrancy while adding a savory, nutty depth from the vinaigrette.
How it comes together:
The beans are blanched and shocked in an ice bath so they keep a perfect, crisp bite and vibrant color. This simple technique takes just minutes and makes a big difference in texture.
The dressing features roasted peanut oil for a pronounced peanut flavor, balanced with apple cider vinegar, lime juice, Dijon mustard, and a touch of honey. Peanut and lime are a fantastic pairing — bright, tangy, and slightly sweet. If you can’t find roasted peanut oil, toasted sesame oil is an acceptable substitute that still delivers great flavor.
Finish the salad with thinly sliced green onions for a mild oniony pop and plenty of crushed roasted peanuts for crunch. You can chop the peanuts finely or leave chunkier pieces — both are delicious. A final squeeze of lime brightens everything.
This is an excellent side dish or a fun starter salad to swap in for a typical mixed greens salad. The crunch and bold dressing keep each bite interesting.
Green Bean Crunch Salad
Green Bean Crunch Salad with Peanut Vinaigrette
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Ingredients
- 1 pound fresh green beans
- 4 green onions, thinly sliced
- ⅓ 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
- ⅓ cup roasted peanut oil
Instructions
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Start by blanching the green beans. Prepare an ice bath – fill a large bowl with ice and cold water.
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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.
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Arrange the beans on a platter and season with a pinch of salt and pepper. Drizzle the peanut vinaigrette over the beans, then scatter the scallions and chopped peanuts on top. Taste and adjust seasoning as needed. Finish with a squeeze of lime and serve.
peanut vinaigrette
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Whisk together apple cider vinegar, lime juice, Dijon, honey, and a pinch of salt and pepper. Add a pinch of crushed red pepper flakes if you like heat. While whisking, slowly stream in the roasted peanut oil until the dressing emulsifies. Store in the refrigerator for a few days; shake or whisk before using.
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Texture city!