Green Beans, Corn and Carrot Salad

5.0(946)

This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it’s pretty, too.

by Melissa Clark

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Servings

(6–8)

Total time

10 min

Calories / serving

327 kcal

Ingredients (10)

serves

1/2 teaspoon kosher salt, more as neededsalt
2 tablespoons red wine vinegarred-wine-vinegar
2 garlic cloves, finely choppedgarlic
1 tablespoon Dijon mustarddijon-mustard
1 cup extra-virgin olive oilolive-oil
1/4 cup minced fresh chiveschive
Black pepper, as neededpepper
1 pound haricots verts, trimmed
2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs)corn
1/2 pound carrot, peeled and coarsely grated (2 cups)carrot

Instructions (3 steps)

01In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
02Bring 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.
03In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

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Rich recipe — supports nutrition-aware planning.