Courtesy of Perelandra NF Ctr http://www.perelandranatural.com

Summer Bean Salad with Black Olives Diet Type: Low Sodium Cooking Time: Under 30 minutes Ingredients:   2 pounds green beans, trimmed   3 ears corn, shucked   1/2 small red bell pepper, finely chopped   1 small red onion, finely chopped   1/2 cup black olives, halved and pitted   1/3 cup chopped fresh basil   3 tablespoons extra virgin olive oil   3 tablespoons Balsamic Vinegar   2 tablespoons fresh lemon juice   2 cloves garlic, minced   a few drops of hot sauce to taste   salt and pepper to taste   Directions: Place a large pot of water on the stove to boil. Fill another large pot half full with ice water. When the water in the first pot has reached a rolling boil, add about half of the green beans and blanch just until tender, 1-2 minutes, then immediately plunge them into the ice water. Repeat with the rest of the beans. Bring the water back to a boil. Add corn and blanch until tender but still crisp, about 3 mintues. Drain and immediately plunge into the ice water. Cut the kernels off the cobs. In a large bowl, combine the beans, corn and all remaining ingredients; toss to mix well and serve. Servings: 8 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 8 Amount Per Serving  Calories 112 Calories from Fat 57  % Daily Value* Total Fat 6g 10%   Saturated Fat 1g 4%   Mono Fat 4g   Sodium 80mg 3% Total Carbs 14g 5%   Dietary Fiber 4g 16% Protein 3g   Iron 10% Calcium 5% Vitamin B-6 10% Vitamin C 30% Vitamin E 6% Vitamin A 9% Selenium 2% Manganese 15% Copper 5% Zinc 3% Pantothenic acid 2% Niacin 6% Riboflavin 6% Thiamin 7% Folate 11% Potassium 8% Phosphorus 6% Magnesium 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.