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creative_cooksHARICOTS VERTS, CORN, AND CARROT SALAD WITH MUSTARD VINAIGRETTE
Time: 35 minutes; yield: 6 to 8 servings
1/2 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
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts or green beans, trimmed
2-2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)
1. In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
2. Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
3. In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
Time: 35 minutes; yield: 6 to 8 servings
1/2 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
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts or green beans, trimmed
2-2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)
1. In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
2. Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
3. In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
