Green Bean Salad with Corn, Basil & Black Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This classic recipe is from EatingWell Magazine March/April 1995. It is a vibrant summer salad that 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. 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 |
1 hot sauce, such as tabasco, to taste |
1/2 tsp salt |
1/8 tsp pepper |
Directions:
1. 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.
2. 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.
3. 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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