Peaches are hard to come by right now, but if you find a bumper crop somewhere be sure to make this side dish. It was so different and really tasty. The peaches add sweetness and the lime gives the dish a zip. I love sweet/savory dishes and this side dish doesn't disappoint. It also looks gorgeous on the dinner table.
Green Bean Salad/Side Dish
adapted from Better Homes and Gardens
approximately 4 servings
Note: This can be eaten warm or cold. I prefer it at room temperature. I used fresh rosemary because I had it, but dried can be used in a pinch. Make this dish your own by adding shredded chicken or white beans or pasta to make it a main dish.
1 medium sweet onion, sliced
1 tablespoon olive oil
1 lb. green beans, ends trimmed
1 teaspoon fresh rosemary, minced
1 clove garlic, minced or pressed
2 peaches or nectarines, sliced
1 tablespoon fresh lime juice
In a large skillet, cook the onions in the tablespoon of hot oil over medium heat for 5 minutes until beginning to soften and slightly color. Add green beans, rosemary, garlic and a large pinch of salt. Cover and cook for 5-8 minutes more until beans are crisp-tender.
Remove from heat and toss in peach sliced and lime juice. Serve hot or cold.