Smashed Green Bean Salad | Epicurious

green bean salad lime juice orange juice vinegar onion peanut shallot thanksgiving side entertaining wheat/gluten-free dairy free

Anna Stockwell

8–10 servings

Source

Ingredients

1/4 cup fresh lime juice

1/4 cup fresh orange juice

1/4 cup unseasoned rice wine vinegar

1 Tbsp. kosher salt

2 tsp. fish sauce

1 1/2 tsp. sugar

1/2 tsp. crushed red pepper flakes

2 lb. green beans, trimmed

1/2 red onion, thinly sliced

2 Tbsp. neutral oil (such as sunflower or grapeseed)

1/2 cup coarsely crushed roasted salted peanuts

1/2 cup store-bought crispy fried shallots

Method

Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.

Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.

Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.