This recipe calls for blanching the green beans and corn, then plunging them into an ice water bath to stop the cooking. You may need to add extra ice as you proceed, so don’t put all your ice into the bowl at one time.

6 c or so green or yellow beans, trimmed
3 ears corn, husked
1/2 red or green bell pepper, seeded, ribbed, and finely chopped
1/2 c chopped red or sweet onion; or 1/2 chopped scallions
2/3 c black olives, pitted and coarsely chopped
1/3 c chopped fresh basil or other fresh herb
1/4 c extra-virgin olive oil
3 T balsamic vinegar
3 T lemon juice
2 cloves garlic, minced
hot sauce, to taste
salt and pepper, to taste

1. Bring a large pot of water to the boil. Fill a large bowl with ice water. In batches, blanch the green beans for a few minutes, until just tender. Remove each batch with a slotted spoon and transfer to the bowl of ice water. Then transfer to a colander to drain. Once all the beans are blanched and drained, put into a serving bowl.

2. Return the water to the boil. Add corn and blanch for about 3 minutes. Remove and put into ice water. Drain, then cut the kernels off the cob. Transfer the kernels to the serving bowl containing the green beans.

3. Add the chopped bell pepper, onion, olives, basil, oil, vinegar, lemon juice, and garlic. Mix well. Taste, and adjust, if you like, the proportions of oil, vinegar, and/or lemon juice. Season with hot sauce, salt, and pepper. Taste again and adjust seasonings, if necessary.