Corn and Green Bean Salad with Black Olives

California Olive Commission
  • Yield: 8 servings


2pounds green beans, trimmed
3 ears corn, shucked
1/2small red bell pepper, finely chopped
1small red onion, finely chopped
1 (6-ounce) can California Black Ripe Olives, drained
1/3cup fresh basil leaves, chopped
2 garlic cloves, finely chopped
1/4cup extra-virgin olive oil
3tablespoons balsamic vinegar
3tablespoons fresh lemon juice
1teaspoon salt
Freshly ground pepper, to taste
Tabasco, to taste


  1. Bring a large pot of water to a boil. Fill another large pot or bowl half full with ice water and place next to the stove. Add half the green beans to the water and cook until tender-crisp, 3 to 4 minutes. Transfer beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans.
  2. Transfer all the cooked and cooled green beans to another large bowl with a slotted spoon, reserving the ice water. Return the water to a boil. Add the corn and cook until tender but still crisp, about 3 minutes. Transfer to the ice water to cool. Remove from the water and cut the kernels off the cobs.
  3. Add the corn kernels to the bowl with the beans along with the remaining ingredients; toss well to combine.

Recipe courtesy of California Olive Committee