Green Bean Salad With Peaches!

In the mood for a new type of salad?! Try this delicious green bean salad with peaches and balsamic bitters vinaigrette! It’s sure to make your taste buds dance!


  • 4 cups of thinly slices purple cabbage
  • Sea salt
  • 2 cups of purple and/or green snap beans-stem end snapped off
  • 1 large or 2 small spring onions, thinly slices, plus 1 tablespoon minced
  • 2 jalapenos, seeded and thinly sliced, plus 1 teaspoon, minced
  • 1 smashed and minced clove of garlic
  • 3 tablespoons of balsamic vinegar, plus a drizzle of aged balsamic vinegar
  • 3 tablespoons of extra virgin olive oil
  • 1/2 teaspoon of Fee Brothers Whiskey Barrel-Aged or Old Fashion Aromatic bitters
  • 2 peaches, cut into 1/8 inch slices
  • 2 tablespoons of tron basil leaves
  • Black pepper


  1. Set the sliced cabbage in a colander, and sprinkle with 1/2 teaspoon of sea salt.
  2. Set aside to drain for 20 minutes or more, turning every so often to release juices.
  3. Next, bring a large pot of cold water to a rapid boil.
  4. Add a generous amount of sea salt.
  5. Blanch the green beans until vibrant green (2-3 minutes).
  6. Drain, immerse cooking green beans in ice water, and drain again.
  7. Slice each cooked green bean in half lengthwise.
  8. To make balsamic and bitters vinaigrette, combine 1 tablespoon of minced spring onion, 1 teaspoon of minced  jalapeno, 1 clove of garlic, and a pinch of sea salt.
  9. Use a fork to whisk in the balsamic vinegar.
  10. Whisking constantly, drizzle in the olive oil until emulsified.
  11. Finish by whisking in the bitters.
  12. Set the sliced cabbage in a bowl with remaining spring onion and jalapeno slices.
  13. Toss with a third of the pinches of seas salt, as needed.
  14. Allow vegetables and vinaigrette to mingle for 10 minutes.
  15. To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette.
  16. If using an aged balsamic vinegar, add a generous drizzle to the salad.
  17. Finish with ground black pepper to taste.
  18. Salad will keep well sealed in the fridge for 2 days.

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