Corn and Green Bean Salad

Corn and Green Bean Salad

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 8 servings


  • 2 pounds green beans, trimmed

  • 3 ears corn, shucked

  • 1/2 small red bell pepper, finely chopped

  • 1 small red onion, finely chopped

  • 1 (6 oz.) can Lindsay┬« Ripe Pitted Olives, drained

  • 1/3 cup fresh basil leaves, chopped

  • 2 cloves garlic, finely chopped

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons balsamic vinegar

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon salt

  • freshly ground pepper, to taste

  • Tabasco sauce, to taste

Cooking Directions

  1. Bring a large pot of water to a boil.

  2. Fill another large pot or bowl half full with ice water and place next to the stove.

  3. Add half the green beans to the water and cook until tender-crisp, 3 to 4 minutes.

  4. Transfer beans with a slotted spoon to the ice water to cool.

  5. Repeat with the remaining beans.

  6. Transfer all the cooked and cooled green beans to another large bowl with a slotted spoon, reserving the ice water.

  7. Return the water to a boil. Add the corn and cook until tender but still crisp, about 3 minutes.

  8. Transfer to the ice water to cool.

  9. Remove from the water and cut the kernels off the cobs.

  10. Add the corn kernels to the bowl with the beans along with the remaining ingredients; toss well to combine.


  • Calories202
  • Fat11g
  • Protein3g
  • Cholesterol0mg
  • Total Carbs22g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.