Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8 servings
Author: BOD Blog/Lili Adaga
Hot water
2 lbs . green beans , ends trimmed
3 Tbsp . + 1 tsp. olive oil , divided use
3 Tbsp . white balsamic vinegar
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
4 medium shallots , finely chopped
1 lb . extra-firm medium peaches , sliced
1 Tbsp . finely chopped fresh oregano
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place green beans in steamer basket; cook for 1 to 2 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process. Set aside.
To make dressing, combine 3 Tbsp. oil and vinegar in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
Add shallots; cook, stirring frequently, for 5 to 6 minutes, or until shallots are slightly caramelized.
Add peaches and oregano; cook, stirring frequently, for 5 to 7 minutes, or until peaches are soft.
Combine peach mixture, green beans, and dressing in a large bowl; toss gently to blend.
Divide evenly between eight serving plates; serve immediately.
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