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Green Bean Salad with Corn, Basil & Black Olives

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Green Bean Salad with Corn, Basil & Black Olives

45 mins total
0 mins prep

155 calories/serving

Recipe Filed Under
Vegetable, Bean & Legume, American, Barbecue & Grilling, Easy, Low Cholesterol, Vegetarian, Healthy, Low Calorie, Salad, Side Dish, Spring, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

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

Hot sauce, such as Tabasco, to taste Tabasco

Salt & freshly ground pepper to taste

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.

Nutrition Facts

Per Single Serving / Serves 8 Total
Calories	155		Total Carbohydrates	17gm	6%
Calories from fat	81		Total Fat	9gm	14%
Saturated Fat	1gm	5%	Mono Unsaturated Fat	5gm
Protein	3gm		Cholesterol	0mg	0%
Fiber	5gm	5%	Sodium	147mg	6%