Corn and Green Bean Salad
Servings
4 Servings
Ingredients
- 2 pounds Green beans trimmed
- 3 ears corn shucked
- 1/2 small red bell pepper finely chopped
- 1 small red onion finely chopped
- 1 6 oz. can California Black Ripe Olives, drained
- 1/3 cup fresh basil leaves chopped
- 2 clove Garlic finely chopped
- 1/4 cup Extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons fresh lemon juice
- 1 tsp. salt
- to taste freshly ground pepper
- to taste Tabasco sauce
Instructions
- 1 Bring a large pot of water to a boil. Fill another large pot or bowl half full with ice water and place next to the stove.2 Add half the green beans to the water and cook until tender-crisp, 3 to 4 minutes.3 Transfer beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans.4 Transfer all the cooked and cooled green beans to another large bowl with a slotted spoon, reserving the ice water.5 Return the water to a boil.6 Add the corn and cook until tender but still crisp, about 3 minutes.7 Transfer to the ice water to cool. Remove from the water and cut the kernels off the cobs.8 Add the corn kernels to the bowl with the beans along with the remaining ingredients; toss well to combine
- Source: California Olive
- 202 CALORIES PER SERVING; 11 G FAT; 0 MG CHOLESTEROL; 22 G CARBOHYDRATE; 4 G PROTEIN; 439 MG SODIUM. SERVES 8 | SERVING SIZE: ABOUT 1 1/4 CUPS | READY TO EAT: 35 MINUTES
I love this combination of ingredients, I’ll definitely be making this, thanks!
This looks amazing! Loving the colors and the black olives for salt!
I don’t know if my computer is messed up or not but I can’t properly view the recipe but it looks great in the picture!