Vegan Fresh Green Bean and Peach Salad with Tempeh "Bacon" and Cashews in a Light Vegan Asian Dressing

I love those vegetable side dish recipes that, with the addition of a tasty protein, become a full meal, though, in this case, a very light summery one.

Essentially I added cooked tempeh "bacon" pieces and lightly salted and roasted cashews to my Vegan Fresh Green Bean and Peach Salad with Light Vegan Asian Dressing.

I'm a little embarrassed, but I ate an entire half recipe for lunch. The slightly chewy green beans and smokey tempeh bacon, the sweet juicy peaches, and the crunchy cashews made for quite a texture and taste sensation. And the tempeh wasn't entirely cool when I added it to the salad, so I found the temperature contrast very appealing.

approximately 2 cups of fresh green beans, trimmed and cut in half, steamed for 5-7 minutes or until tender but still bright green, rinsed under cold water, and drained
2 fresh peaches, diced (I leave the skin on for flavor, texture and nutrition)
1 1/2 teaspoons sesame oil
3 tablespoons vegan fish sauce (it often reads "vegetarian" on the label), available at Asian Markets
coarse sea or kosher salt to taste (use plenty, as it heightens and marries flavors of green beans and peaches)
freshly ground black pepper to taste
1-2 teaspoons canola oil
1 package Fakin' Bacon (smokey tempeh "bacon"), strips cut in half (I couldn't find the ounces listed on the package, but I used Lightlife brand which contains 9 strips)
1/2 cup lightly salted and roasted cashew halves and pieces

Combine green beans and peaches in a medium non-reactive bowl. In a separate bowl, whisk together remaining ingredients. Pour over green bean mixture and toss gently. Let mixture marinate while browning tempeh "bacon." Pour canola oil into a large cast iron skillet and use a paper towel to distribute it evenly. Heat the skillet over medium-high, add cook tempeh strips a couple of minutes on each side or until they are lightly browned and heated through. Remove to a cutting board and cut into bite size pieces. Let cool enough that they won't fall apart and then gently incorporate the tempeh and cashews into the green bean and peach salad. Serve immediately. Alternatively, you may keep the salad and cooked tempeh separately in the refrigerator, in airtight containers, until you are ready to serve. Just before you are ready to serve it, toss both together with the cashews.