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Active Time: 45 Minutes
Total Time: 45 Minutes
Yield: 8 servings
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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 |
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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.
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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.
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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.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 8 servings
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| Carbohydrates, Total: |
17g |
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