Green Beans-Nectarine Salad
Sweet and salty, crunchy and creamy, filling and light--everything you could want in a salad. Every time we have it, we can’t believe how good it is! No nectarines? Use peaches--yum! Sometimes we add chicken, and salmon would be good, too. As with any salad, quantities are approximate, and may be adjusted to your taste. But try it!
Green-Bean Nectarine Salad, but with peaches this time. Slightly different. Just as yummy.
¾ pound green beans
2 nectarines (or peaches)
½ cup sliced sun-dried tomatoes
¼ cup feta, goat, or blue cheese, crumbled
Mixed greens or greens of your choice
1/3 cup kalamata olives, pitted and cut in half
Optional: pickled red onions to taste
Good quality olive oil and balsamic vinegar OR balsamic vinaigrette, to taste
Steam green beans until they are bright green. Immerse beans in ice water to cool them. (Fresh green beans are best, but I have used frozen in a pinch. Microwaveable bags of green beans will also work.)
Slice the nectarines, discarding the pits. (You may also cut them into smaller pieces if desired.)
Cut the green beans into bite-sized pieces.
Combine all ingredients in a salad bowl, and toss to coat with the oil and vinegar.
The salad may be served with the protein of your choice, but it is filling on its own.
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