Green Beans, Corn and Carrot Salad

Name: Green Beans, Corn and Carrot Salad
Yield: 4 servings
Ingredients: ¼ teaspoon kosher salt, more as needed; 1 tablespoon red wine vinegar; 1 garlic clove, finely chopped; 1-2 teaspoons Dijon mustard; ¼ cup extra-virgin olive oil; 2 tablespoons minced fresh chives Black pepper, as needed; ½ pound green beans, trimmed; 1 or 1 ½ cups fresh corn kernels, raw or cooked (from about 2 corn cobs); ¼ pound carrot, peeled and coarsely grated (1 cup)

Serves 4

Adapted from Melissa Clark · From the author: “This salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it’s pretty, too”

carrots corn green beans

Method

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. Bring a pot of salted water to a boil. Drop in green beans and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces. In a large bowl, toss together green beans, corn and carrot. Toss in dressing and season with salt and pepper.

From the farm's kitchen

View the original recipe