Corn and Green Bean Salad with Black Olives


  • 2 lb green beans, trimmed
  • 3 ears corn, shucked
  • ½ small red bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1 (6-ounce) can California Black Ripe Olives, drained
  • 1/3 c fresh basil leaves, chopped
  • 2 garlic cloves, finely chopped
  • + 6 more ingredients
    • ¼ c extra-virgin olive oil
    • 3 T balsamic vinegar
    • 3 T fresh lemon juice
    • 1 t salt
    • Freshly ground pepper, to taste
    • Tabasco, to taste

Bring a large pot of water to a boil. Fill another large pot or bowl half full with ice water and place next to the stove. Add half the green beans to the water and cook until tender-crisp, 3 to 4 minutes. Transfer beans with a slotted spoon to the ice water to cool. Repeat with the remaining bea...

View full recipe at Relish


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