Peel and shred the green papaya into thin strips.
Chop the green beans and blanch them in boiling water for 2 minutes.
In a large bowl, combine the shredded papaya, cherry tomatoes, and green beans.
In a separate bowl, mix the fish sauce, lime juice, sugar, and minced chili pepper.
Pour the sauce over the salad mixture and toss well.
Add the crushed peanuts and gently fold them in.
Taste and adjust seasoning with more lime juice or fish sauce as needed.
Let the salad sit for about 5 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
Garnish with extra peanuts and lime wedges if desired.