- 1 cup trimmed snap beans
- 2 pounds assorted heirloom tomatoes, chopped or halved
- 1 cup chopped peach
- 1/2 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- Salt and freshly ground pepper
- Sweet Lime Vinaigrette*
- Fresh basil leaves
In a steamer basket set over boiling water, steam beans until crisp-tender, about 2 minutes. Plunge beans into a bowl of ice water to stop cooking and chill. Drain and cut in half lengthwise.
Combine beans, tomatoes, peach, cucumber, and red onion on a large serving dish. Season with salt and pepper. Just before serving, drizzle with Sweet Lime Vinaigrette and top with basil.
Recipe courtesy of Charlotte Abrams