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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

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 Facts

153 calories; 9 g total fat; 146 mg sodium. 18.2 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2017
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. Read More
Rating: 4 stars
10/30/2011
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! Read More