Green Bean Salad with Corn, Basil and Black Olives
| Cook Time | 45 minutes |
| Servings |
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 halved and pitted
- 1/3 cup chopped fresh basil
- 1/4 cup EVOO
- 3 T balsamic vinegar
- 3 T lemon juice
- 2 cloves garlic minced
- Hot sauce such as Tabasco, to taste
- Salt and freshly ground pepper to taste
Ingredients
|
Instructions
- 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 Notes
Adapted from Eating Well (www.eatingwell.com)
Total time 45 minutes