Oct 21, 2011

Green Bean Salad/Side Dish

This dish is a little different. In some cases, such as this recipe, different can be very, very good. The recipe starts out in traditional form by caramelizing the onions and then adding fresh rosemary and garlic while cooking the green beans. It changes from traditional at the end, while finishing the dish you add sliced peaches and a squeeze of fresh lime juice.

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.

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