HARICOTS VERTS, CORN & CARROT SALAD W/ MUSTARD VINAIGRETTE

HARICOTS VERTS, CORN & CARROT SALAD W/ MUSTARD VINAIGRETTE image

Yield 6-8 Servings

Number Of Ingredients 11

INGREDIENTS
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, trimmed
2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)

Steps:

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. YIELD 6 to 8 servings Originally published with The Ants Will Love You