Smashed green bean salad with crispy shallots recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 18 Oct 2025
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This heart-healthy smashed green bean salad with crispy shallots is a vibrant and refreshing dish that celebrates the natural crunch and flavour of fresh green beans. Tossed in a zesty dressing of lime and orange juice, paired with a hint of fish sauce and a touch of sweetness from caster sugar, this salad is both invigorating and satisfying. The addition of crispy fried shallots adds a delightful texture and savoury depth, making it a perfect dish for warm weather or any occasion that calls for a burst of freshness.
Ideal as a side for grilled meats or a light lunch on its own, this salad is not only easy to prepare but also packed with nutrients. The green beans provide a good source of fibre and vitamins, while the roasted peanuts lend healthy fats and protein. This dish is a fantastic way to incorporate more vegetables into your diet while enjoying a medley of delightful flavours and textures.
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Ingredients for Smashed green bean salad with crispy shallots
60 ml fresh lime juice
60 ml fresh orange juice
60 ml unseasoned rice wine vinegar
15 g kosher salt
10 ml fish sauce
7 g caster sugar
2 g crushed red pepper flakes
900 g green beans, trimmed
75 g red onion, thinly sliced
30 ml neutral oil (such as sunflower or grapeseed)
75 g coarsely crushed roasted salted peanuts
75 g store-bought crispy fried shallots
How to make Smashed green bean salad with crispy shallots
Whisk together lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl until well combined. Set aside 30 ml of the dressing in a small bowl for serving.
Working in two batches, place the green beans in a large resealable silicone bag. Seal the bag and gently bash the beans with a rolling pin to split the skins, breaking the beans into smaller pieces and softening the insides without completely pulverising them.
Transfer the battered beans to the bowl with the dressing. Add the onion and toss everything together, using your hands to massage the beans to break them down further and ensure they are well coated. Allow to sit at room temperature for at least 1 hour, or chill in the fridge overnight.
Using your hands, lift the beans out of the bowl and transfer them to a serving platter, leaving any excess liquid behind.
Whisk together the oil and the reserved dressing, then drizzle it over the beans. Gently mix in the peanuts and top with the shallots.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
18 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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