Easy Green Beans Salad with Carrots and Corn

Name: Easy Green Beans Salad with Carrots and Corn
Prep time: 15 min
Ingredients: ½ teaspoon sea salt (more as needed); 2 tablespoons red wine vinegar; 2 garlic cloves (finely chopped); 1 tablespoon Dijon mustard; 1/2 cup extra-virgin olive oil; ¼ cup minced fresh chives; Black pepper, freshly ground (to taste); 1 pound haricots verts (trimmed); 2 ⅔ cups cooked fresh corn kernels (from about 4 corn cobs); ½ pound carrot (peeled and grated (2 cups))

I love how the flavors and textures are combined in this easy carrots and green beans salad. The vegetables are so sweet and delicious! And the best thing is that it takes no time to make.

Adding a legume such as chickpeas, black beans, or French lentils increases the already great protein content of this dish.

The dressing is one of those all-purpose that can be added to any salad. I always make a double batch to keep in the refrigerator as it is so good!

Ingredients

½ teaspoon sea salt, more if needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
¼ cup minced chives
Black pepper to taste, freshly ground
1 pound harricot vert (or green beans), trimmed
2 ⅔ cups cooked fresh corn kernels (about 4 corn cobs)
½ pound carrots, peeled and grated

Instructions

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 haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.