Green Bean Salad with Peaches and Caramelized Onions

Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans in this salad from Deb Miller of Lawrence, Kansas.

½ cup extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 lb firm-ripe yellow peaches, sliced
1 Tbsp. fresh oregano, finely chopped
2 Tbsp. white balsamic vinegar
kosher or sea salt
black pepper, freshly ground
2 lb green beans, trimmed

Heat 3 Tbsp. oil in a 12" skillet over medium-high heat. Add onion; cook until slightly caramelized, 7-10 minutes. Stir in peaches and oregano; cook until peaches are soft, 5-7 minutes. Whisk remaining oil with vinegar, salt, and pepper in a large bowl; add onion and peaches and set aside.

Bring a 6 qt saucepan of salted water to a boil; add beans and cook until crisp-tender, 1-2 minutes. Transfer to a bowl of ice water until chilled. Drain and add to peach mixture; toss to combine.

Makes 6-8 servings.