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 tablespoon balsamic vinegar
• 3 tablespoon lemon juice
• 2 cloves garlic, minced
• Hot sauce, such as Tabasco, to taste
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 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.

Step 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.

Step 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.