Summer food, how I love thee. There is something so pleasing about looking at the juicy stone fruits and the tasty green beans knowing that your palate will be pleased. I saw this recipe in the August 2011 Better Homes and Gardens issue and new I needed to try it. My mom gave me a bag of homegrown green beans. Avery and I bought every pit fruit at Whole Foods on friday. When it's this hot, one can really only eat fruit and vegetables. We
cleaned licked the bowl. I highly recommend trying this dish before the summer is over. Recipe reprint below.
Green Bean Salad from BHG (Aug 2011) 1 medium sweet onion, sliced 1 Tbsp olive oil 1 lb green beans, trimmed 1 tsp snipped fresh rosemary 1 clove garlic, minced 2 peaches or nectarines (sliced and halved) 1 Tbsp lime juice
In a 12 inch skillet cook onions in hot oil over medium heat for 5 min or just until beginning to soften. Add green beans, rosemary, garlic, and a pinch of salt. Cover and cook for 10min more or until beans are crisp-tender. Remove from heat and toss in peach/nectarine slices and lime juice. Serve hot or cold.