Green Bean Salad Recipe
Yield: 4 Servings
- 2 lbs green beans, trimmed
- 3 ears corn, kernels removed when raw
- ½ small red pepper
- 1 small red onion
- 1/3 cup chopped basil
- 1/8 cup extra virgin olive oil
- 1/8 cup grape seed oil
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. apple cider vinegar
- 3 Tbsp. lemon juice
- Separately blanch corn and beans. Combine in large bowl.
- Add pepper, onions, basil, oils, vinegar, lemon juice and garlic.
- Season with hot sauce and sea salt and pepper.