Good for using summer overload of garden grown basil.
2 pounds green beans, trimmed
3-4 ears corn, husked (grilled in husk, soak in water before)
1/2 red bell pepper, finely chopped
1 small red onion, finely chopped
2/3 cup black olives, halved and pitted (used "black;" will try oil cured next time e.g., Provencal)
1/3 cup chopped fresh basil
1/4 cup extra-virgin olive oil (only used 2-3 T)
3 tablespoons balsamic vinegar (used white wine vinegar)
3 tablespoons lemon juice
2 cloves garlic, minced
Hot sauce, such as Tabasco, to taste
Salt & freshly ground pepper, to taste
Blanch about green beans in salted boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into ice water. Transfer to a large bowl. Cook the corn (boil or grill). Cut the kernels off the cobs when cooled. 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.
Serves 8
From: Eating Well
Per serving (based on original amount of olive oil): 155 calories; 9 g fat (1 g sat, 5 g mono); 5 g fiber