Monday, September 05, 2011

Indispensable Green Bean Salad from BHG

1 sweet onion
1 T olve oil
1 lb green beans, trimmed
1 t. fresh rosemary
1 clove garlic minced
2 peaches
1 T lime juice

In a 12 inch skillet cook onions and green beans until starting to soften. Add rosemary, garlic and salt. Cover and cook until crisp-tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold. DELISH!

No comments: