Green Bean Salad with Corn, Basil, and Black Olives

This vibrant summer salad goes well with just about any entrée. Be sure to get ultra-fresh beans and corn and blanch them just long enough to tenderize them and bring out their color. If available, use salt-cured black olives, which provide the best complement to the crisp vegetables.

Green Bean Salad with Corn, Basil, and Black Olives

Servings: 8

Total cost per serving: $0.88


  • 2 pounds beans, green
  • 3 ears corn
  • ½ small pepper, red, bell
  • 1 small onion, red
  • 2/3 cup olives, black
  • 1/3 cup basil, fresh
  • ¼ cup oil, olive, extra-virgin
  • 3 tablespoons vinegar, balsamic
  • 3 tablespoons lemon juice
  • 2 cloves garlic
  • Hot sauce
  • Salt and black pepper


  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.
  2. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Repeat with the remaining beans.
  3. Return the water to a boil. Add corn and blanch until tender but still crisp, about 3 minutes.
  4. Drain and immediately plunge into the ice water. Cut the kernels off the cobs.
  5. 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.

Nutrition Information

  • Calories, 155
  • Saturated Fat, 1 g
  • Sodium, 147 mg
  • Dietary Fiber, 5 g
  • Total Fat, 9 g
  • Carbs, 17 g
  • Cholesterol, 0 mg
  • Protein, 3 g

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