Cookwith

Name: Green Bean & Stone Fruit Basil Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound fresh green beans, trimmed; 2 ripe stone fruits (such as peaches, nectarines, or plums), pitted and sliced; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup fresh basil leaves, torn; 1 tablespoon toasted sliced almonds (optional, for crunch)

Green Bean & Stone Fruit Basil Salad

miradugm

This vibrant Green Bean & Stone Fruit Basil Salad is the perfect low-calorie side to freshen up your cheeseburger night! Crisp-tender green beans are tossed with juicy, sweet stone fruit and aromatic basil, then dressed in a tangy balsamic vinaigrette. The result is a dish that’s bursting with color, flavor, and texture—crunchy, tender, sweet, and herbal all at once. The toasted almonds add an optional nutty crunch that makes every bite interesting. This salad comes together quickly and is ideal for summer, using the best of seasonal produce and adding a refreshing twist to classic burger sides.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and just tender.
Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking and preserve their color. Drain again and pat dry.
In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
Add the cooled green beans and sliced stone fruit to the bowl. Toss gently to coat everything in the dressing.
Add the torn basil leaves and toss lightly. Sprinkle with toasted almonds if using.
Serve immediately, or chill for 10 minutes for an even crisper, cooler salad.