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Easy Green Beans Salad with Carrots and Corn
Prep Time
15 mins
 
Course: Salad
Cuisine: American
Servings: 6 servings
Ingredients
  • ½  teaspoon  sea salt more as needed
  • tablespoons  red wine vinegar
  • garlic cloves finely chopped
  • tablespoon  Dijon mustard
  • 1/2 cup  extra-virgin olive oil
  • ¼  cup minced fresh chives
  • Black pepper, freshly ground to taste
  • pound  haricots verts trimmed
  • 2 ⅔  cups cooked fresh corn kernels from about 4 corn cobs
  • ½  pound  carrot peeled and grated (2 cups)
Instructions
  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.