Smashed Green Bean Salad With Crispy Shallots
- Preparing Time: -
- Total Time: -
- Served Person: 8–10 servings
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 1/2 tsp. sugar
- 1/2 tsp. crushed red pepper flakes
- 1 tbsp. kosher salt
- 1/2 red onion, thinly sliced
- 1/4 cup unseasoned rice wine vinegar
- 2 tsp. fish sauce
- 2 lb. green beans, trimmed
- 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
- Carbohydrate 12 g(4%)
- Fat 7 g(10%)
- Fiber 3 g(14%)
- Protein 4 g(8%)
- Saturated Fat 1 g(4%)
- Sodium 314 mg(13%)
- Calories 112
Preparation 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.
Preparation 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.
