Green Bean and Peach Salad . . .

    Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans in this salad from Deb Miller of Lawrence, Kansas

 

SERVES 6-8

 

Ingredients:

½ cup olive oil

1 medium yellow onion, thinly sliced

1 lb. firm-ripe yellow peaches, sliced

1 tbsp. finely chopped oregano

2 tbsp. white balsamic vinegar

Kosher salt and freshly ground black pepper, to taste

2 lb. green beans, trimmed

 

Instructions:

1. Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add onion; cook until slightly caramelized, 7-10 minutes. Stir in peaches and oregano; cook until peaches are soft, 5-7 minutes. Whisk remaining oil with vinegar, salt, and pepper in a large bowl; add onion and peaches and set aside.

 

 

2. Bring a 6-qt. saucepan of salted water to a boil; add beans and cook until crisp-tender, 1-2 minutes. Transfer to a bowl of ice water until chilled. Drain and add to peach mixture; toss to combine.