Add the peaches/juices/honey mixture to the beans n'at (as we say Pittsburgh) in the large bowl and gently toss. Taste and add salt and pepper if needed. You can serve this salad right away or cover and refrigerate for up to four hours. Serves 8 (easily). Try them with flatbread!
Alice Waters's Whole Wheat Flatbread
(via Carol Stabile's Can't Stand the Heat? blog)
2 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup warm water
1 tablespoon honey (optional!)
3 tablespoons extra virgin olive oil
In a bowl, whisk the dry ingredients together. Stir in the water, olive oil and honey and knead to form a moist dough. Cover with a towel and let sit for 30 minutes.
Heat a cast iron skillet. Divide dough into 16 balls. (They will seem quite small, but this is a lovely, pliable dough that will roll out to a thin bread.) Roll each ball into a 6 by 3 inch oval. (Mine were more like raggedy circles.) I lightly oiled the skillet and cooked one flatbread at a time, about two minutes on each side. Carol notes they're "great with hummus or other bean dips. Good with peanut butter and jam. Better still with Nutella." They're lovely with a bit of honey and cinnamon, too!