Green Bean, Corn, and Carrot Salad with Mustard Vinaigrette
Back in June, Melissa Clark of the New York Times presented this easy salad that serves 6-8. We should have most of the ingredients except for fresh corn which is absolutely delicious this time of year from the Farmers’ Markets.
½ teaspoon Kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
¼ cup minced fresh chives
Black pepper, as needed
1 pound haricots verts, or green beans, trimmed
2 ⅔ cup cooked fresh corn kernels (from about 4 cobs)
½ pound carrot, peeled and coarsely grated (about 2 cups)
In a small bowl, whisk together salt, vinegar, garlic, and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
Bring a pot of salted water to a boil. Drop in the green beans and cook until just tender, 2-3 minutes. Drain, cool, and chop into bite-size pieces.
In a large bowl, toss together the beans, corn and carrots. Toss in dressing and season with salt and pepper.