“WebMD Recipe from Foodily.com By Dana Treat”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For the salad:
  2. Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.
  3. Scoop them into a large bowl of ice water.
  4. Once they are cool, drain well. (This can be done one day ahead. Wrap them in a clean kitchen towel and refrigerate.).
  5. Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl.
  6. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.
  7. Add the basil and drizzle with dressing (you won’t need all the dressing.).
  8. For the dressing:
  9. Finely mince the shallot. Place in a bowl or in a glass jar with a lid.
  10. Pour in the vinegar and the lemon juice.
  11. Add a pinch of salt and a few grinds of pepper.
  12. Mix well.
  13. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed.

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