Green bean salad with corn, basil & black olives
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Green beans -- trimmed |
| 3 | Ears corn -- husked & desilked | |
| ½ | Red bell pepper -- diced | |
| 1 | small | Red onion -- diced |
| ½ | cup | Cured black olives -- chopped |
| ⅓ | cup | Basil leaves -- finely chopped |
| 1 | teaspoon | Garlic -- minced |
| 1 | cup | Extra virgin olive oil |
| 3 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Lemon juice |
| 3 | dashes | Tabasco sauce |
| 2 | teaspoons | Salt |
| Fresh ground pepper | ||
Directions
Put a huge pot of water on the stove over high heat and fill your other largest pot half full of ice water. When the water on the stove comes to a rolling boil, add about half the green beans and blanch for 2 minutes. Remove the beans and immediately plunge them into the ice water. Allow water to return to boil, then repeat with the second half of the green beans. Refill the pot with fresh water and bring to a boil. Add the ears of corn and blanch for about 1 to 2 minutes--the corn should still be crisp. As soon as the corn is cool enough to handle, cut the kernals off the cobs. In a large bowl, combine the beans, corn and all the remaining ingredients and toss thoroughly. This salad will keep, covered and refrigerated, for about 3 days.
Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:18) (159) Fido: Cooking