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