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Green Bean Salad with Corn, Basil & Black Olives
Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
Yield:  8 servings
This vibrant summer salad goes well with just about any entree. Be sure to get ultra-fresh beans and corn and blanch them just long enough to tenderize them and bring out their color. If they are available, use salt-cured black olives, which provide the best complement to the crisp vegetables.

Make Ahead Tip: Prepare through Step 2. Store green beans and corn separately, in plastic bags lined with paper towels, in the refrigerator for up to 8 hours.
RECIPE INGREDIENTS
2 pounds  green beans, trimmed
3 ears  corn, husked
1/2   small red bell pepper, finely chopped
1   small red onion, finely chopped
2/3 cup  black olives, preferably salt-cured, halved and pitted
1/3 cup  chopped fresh basil
1/4 cup  extra-virgin olive oil
3 tablespoons  balsamic vinegar
3 tablespoons  lemon juice
2 cloves  garlic, minced
Hot sauce, such as Tabasco, to taste
salt & freshly ground pepper  to taste
Green Bean Salad with Corn, Basil & Black Olives Recipe at Cooking.com
DIRECTIONS
Put a large pot of water on to boil. Fill another large pot half full with ice water. Blanch about half the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Repeat with the remaining beans.
Return the water to a boil. Add corn and blanch until tender but still crisp, about 3 minutes. Drain and immediately plunge into the ice water. Cut the kernels off the cobs.
Add the corn to the beans in the bowl. Add bell pepper, onion, olives, basil, oil, vinegar, lemon juice and garlic; toss to mix well. Season with hot sauce, salt and pepper.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Fresh Off the Cob: Corn Salads
Nutrition Facts per Serving
Yield: Yield:  8 servings
Calories: 155
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 17g
Sodium: 147mg
% Cal. from Fat: 52%
Fat. Total: 9g
Protein: 3g
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