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20 minute dinner recipes

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Green Bean Salad with Corn, Basil & Black Olives


From EatingWell:  March/April 1995, The Essential EatingWell Cookbook (2004)

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.

8 servings | Active Time: 45 minutes | Total Time: 45 minutes



  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.


Per serving : 155 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 3 g Protein; 5 g Fiber; 147 mg Sodium; 425 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 2 fat

Tips & Notes