Green Beans, Corn and Carrot Salad

By Melissa Clark

Green Beans, Corn and Carrot Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(935)
Comments
Read comments

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.

Featured in: The Ants Will Love You

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings
  • ½teaspoon kosher salt, more as needed
  • 2tablespoons red wine vinegar
  • 2garlic cloves, finely chopped
  • 1tablespoon Dijon mustard
  • 1cup extra-virgin olive oil
  • ¼cup minced fresh chives
  • Black pepper, as needed
  • 1pound haricots verts, trimmed
  • 2⅔cups cooked fresh corn kernels (from about 4 corn cobs)
  • ½pound carrot, peeled and coarsely grated (2 cups)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

327 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 167 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 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. Step 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. Step 3

    In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
935 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

May Lynn

This was very good. I halved the dressing and it was plenty and used a bag of organic frozen sweet corn. Would definitely make this again.

Harriet

The first time I made this dish, I found the raw garlic to be a bit too assertive, overwhelming the more delicate flavors. This time, I threaded the garlic cloves on a skewer and blanched them about 45 seconds in the pot with the beans. After cooling the cloves, I pressed rather than minced. I thought the resulting dressing was much more harmonious.

Martha

This was lovely. My corn was fresh from the farm so I didn't cook it. If you've never had fresh raw corn, give it a try. Sweet and crunchy. What's wrong with that?

Peggy C.

Love this salad!! But I used 1/4 the amount of oil and it was plenty. I can't imagine it with a whole cup of olive oil.

Penelope

I didn't measure anything, but I used these ingredients, plus some shredded cabbage and some crumbled feta, and it made a vibrant main dish salad. Wonderful mix of textures and flavors.

SusanW

Very good. Inspired by receiving haricot verte (and corn) in my CSA share. I added black beans to make it more substantial. Will be making again to bring to the family Labor Day festivities!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.