Green Bean and Corn Salad

1 kg fresh green beans, trimmed 2 lb
375 ml fresh corn kernels1 1/2 cup
30 ml fresh basil, finely chopped 2 tbsp
30 ml flat leaf parsley, finely chopped 2 tbsp
1/2 juice of lemon 1/2
74 ml olive oil 1/3 cup
15 ml balsamic vinegar 1 tbsp
-salt & pepper to taste-
50 ml kalamata olives, pitted & halved 1/4 cup


In a saucepan of boiling water; cook beans for 3 to 4 minutes or until tender crisp. Transfer beans to colander, rinse under cold running water and drain well.

Transfer to large bowl and set aside.
In the same saucepan with boiling water; cook corn kernels for 3 minutes. Drain and cool.

Add corn, basil and parsley to beans. Sprinkle with lemon juice and toss.
In a smal bowl; whisk together oil and vinegar. Season with salt and pepper. Drizzle over salad and toss thoroughly. Place on serving platter and top with olives. Salad may be served warm or chilled.

Serves 6