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