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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From The Essential Eating Well Cookbook - basically, I halved the recipe. I think this would be nice with a little feta cheese added. Ingredients:
16 oz beans, snap, green |
1 ear, medium (6-3/4 to 7-1/2 long) yields corn, sweet, yellow |
0.3 medium raw bell pepper red |
0.5 medium raw onion red |
15 olives mediterranean specialties gourmet black olives |
0.2 cup leaves, whole basil, fresh |
2 tbsp olive oil |
2 tbsp vinegar balsamic |
3 wedge yields lemon juice |
1 clove garlic |
1 serving marie sharp's grapefruit pulp habanero pepper sauce |
2 dash pepper, black |
1/4 tsp salt |
Directions:
1. Put a large pot of water on to oil. Trim and cut the green beans then blanche them 1-2 minutes, until crisp-tender. Remove with a slotted spoon and plunge into ice water. Transfer to a large bow. Return the water to a boil. Add corn and blanche for about 3 minutes. Drain and plunge into cold water. Cut the kernels off the cobs. Add the born to the beans in the bowl. Add minced bell pepper, chopped onion, minced olives, chopped basil, minced garlic, oil, vinegar, and lemon juice. Toss well to mix. Season with hot sauce, salt, and pepper to taste.
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