Corn and Green Bean Salad

• 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 California Black Ripe Olives, drained
• 1/3 cup fresh basil leaves, chopped
• 2 clove Garlic, finely chopped
• 1/4 cup Extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons fresh lemon juice
• 1 tsp. salt
• to taste freshly ground pepper
• to taste Tabasco sauce

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. 2 Add half the green beans to the water and cook until tender-crisp, 3 to 4 minutes. 3 Transfer beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. 4 Transfer all the cooked and cooled green beans to another large bowl with a slotted spoon, reserving the ice water. 5 Return the water to a boil. 6 Add the corn and cook until tender but still crisp, about 3 minutes. 7  Transfer to the ice water to cool. Remove from the water and cut the kernels off the cobs. 8 Add the corn kernels to the bowl with the beans along with the remaining ingredients; toss well to combine Source: California Olive 202 CALORIES PER SERVING; 11 G FAT; 0 MG CHOLESTEROL; 22 G CARBOHYDRATE; 4 G PROTEIN; 439 MG SODIUM. SERVES 8 | SERVING SIZE: ABOUT 1 1/4 CUPS | READY TO EAT: 35 MINUTES