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.
- 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
Bring a large pot of water to a boil. Fill another large pot half full with ice water. Blanch about half the green beans in the boiling water just until tender, 1-2 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 the 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 Publisher. All rights reserved.
nutrition information per serving
155 calories; 9g total fat; 1g total saturated fat; 0mg cholesterol; 147mg sodium; 17g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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