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Green Bean Salad with Corn, Basil & Black Olives

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

Your rating: None Average: 3.7 (26 votes)

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.



READER'S COMMENT:
"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 Bean Salad with Corn, Basil & Black Olives

1 Review for Green Bean Salad with Corn, Basil & Black Olives

07/21/2010

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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