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Green Bean Salad with Corn, Basil and Black Olives

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Green Bean Salad with Corn, Basil and Black Olives

Prep Time: Cook Time:

Ingredients

  • Beans, snap, green, raw | 4.00 cup 1/2" pieces
  • Corn, sweet, yellow, frozen, kernels cut off cob, unprepared | 1.00 cup
  • Peppers, sweet, red, raw | 0.50 cup, chopped
  • Onions raw | 1.00 small
  • Olives | 0.67 cup
  • Fresh basil | 0.33 cup chopped
  • Olive oil | 0.25 cup
  • Balsamic vinegar | 3.00 tbsp
  • Lemon juice, raw | 1.50 fl oz
  • Garlic, raw | 2.00 Tbsp
  • Tabasco | 1.00 tsp
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 131.41 mg

Fat per serving: 9.44 g

Saturated fat per serving: 1.30 g

Protein per serving: 2.00 g

Sodium per serving: 147.82 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Put a large pot of water on to boil. Fill another large pot half full with ice water.
  2. Blanch about half the beans in the boiling water just until tender, 1 to 2 minutes.
  3. Remove with a slotted spoon and plunge into the ice water.
  4. Transfer to a large bowl. Repeat with the remaining beans.
  5. Return the water to a boil.
  6. Add corn and blanch until tender but still crisp, about 3 minutes.
  7. Drain and immediately plunge into the ice water. Cut the kernels off the cobs.
  8. Add the corn to the beans in the bowl.
  9. Add red bell pepper, onion, black chopped olives, chopped basil, oil, vinegar, lemon juice and minced garlic; toss to mix well.
  10. Season with sauce, salt and pepper.
  11. Serve with meat loaf or with Italian bread.

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