Green Bean Salad with Corn, Basil & Black Olives

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Green Bean Salad with Corn, Basil & Black Olives

Green Bean Salad with Corn, Basil & Black Olives

This vibrant summer salad 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.

Serves 8

Prep Time 45 min

Total Time 45 min.

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

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.


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