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Diet Types: Low Sodium, Vegan, Vegetarian
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Ingredients:
2 pounds green beans, trimmed3 ears corn, shucked1/2 small red bell pepper, finely chopped1 small red onion, finely chopped1/2 cup black olives, halved and pitted1/3 cup chopped fresh basil3 tablespoons extra virgin olive oil3 tablespoons Balsamic Vinegar2 tablespoons fresh lemon juice2 cloves garlic, minceda few drops of hot sauce to tastesalt and pepper to taste
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Serves: 8
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Place a large pot of water on the stove to boil. Fill another large pot half full with ice water.
When the water in the first pot has reached a rolling boil, add about half of the green beans and blanch just until tender, 1-2 minutes, then immediately plunge them into the ice water.
Repeat with the rest of the beans.
Bring the water back to a boil. Add corn and blanch until tender but still crisp, about 3 mintues. Drain and immediately plunge into the ice water. Cut the kernels off the cobs.
In a large bowl, combine the beans, corn and all remaining ingredients; toss to mix well and serve. |
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