Green Bean Salad with Corn, Basil & Black Olives

Green Bean Salad with Corn, Basil & Black Olives

2 Reviews
From the EatingWell Kitchen

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 8 servings

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Original recipe yields 8 servings
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  • 2 pounds green beans, trimmed
  • 3 ears corn, husked
  • ½ small red bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • ⅔ cup black olives, halved and pitted
  • ⅓ cup chopped fresh basil
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Hot sauce, such as Tabasco, to taste
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 2. Store green beans and corn separately, in plastic bags lined with paper towels, in the refrigerator for up to 8 hours.

Nutrition information

  • Per serving: 153 calories; 9 g fat(1 g sat); 5 g fiber; 18 g carbohydrates; 3 g protein; 7 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 864 IU vitamin A; 28 mg vitamin C; 64 mg calcium; 1 mg iron; 146 mg sodium; 447 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 2 vegetable, 2 fat

Reviews 2

July 24, 2017
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By: Maryland food lover
I've been making this salad since it was first published in EW in the early 90s, and it's still a favorite during farmers market season. I use sweet onion and just enough red or orange sweet pepper to pick up the color.
July 21, 2010
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By: delainrj7
This is absolutely wonderful. We had it with dinner last night and it was a hit. I did not have any red pepper but added some sauteed mushrooms instead. Only had kahlari (?) olives so I used those. I had just picked up some nice fresh green beans from the farmer's market and did not watn to lose all the taste and nutrients in the boiling water so I steamed them for about 5 minutes instead. I also I had some light balsamic vinegrette drssing in the fridge so I used it. A great way to use the fesh corn on the cob I had bought. In a word.... Yummy!
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