Green Beans, Corn and Carrot Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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.
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Preparation
- 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.
- 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.
- Step 3
In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
Private Notes
Comments
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.
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?
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.
Truthfully this takes way longer than 10 minutes. It does make a huge amount of food! Cutting corn off of 5 ears of corn takes an awhile, then if you want to cook it, then that takes a while longer. You have to cook the green beans. It is a 1 hour prep for the salad. I like usually to make this as a plated salad using an ear or two of corn, sauté it a bit in olive oil. Maybe make a bed of arugula or lettuce. Add the corn, some freshly cooked green beans, black olives, a little onion, shred a carrot, place that over it. You can add some cooked chicken and halved cherry tomatoes. Drizzle with olive oil and the vinegar of your choice. Salt and pepper. It’s makes a good supper!
Had been making this as a plated salad using balsamic or rice vinegar with olive oil, no garlic, sometimes adding cooked chicken. I think the olive oil is way too much, reduce by half, remove or use one clove of garlic.
Delicious, colorful, and flexible. Like others, I thought 1 cup of oil was too much. I used 1/2 cup oil, but left the other dressing ingredients at the full amount. I subbed asparagus for the green beans, because it’s too early for good beans here. But there is good fresh corn, so used that without cooking. I had some leftover fresh basil and tossed that in with the chives. I thought about julienning the carrots as others did, but it was easier to chop them in my little food processor. Will do that again. I think the size works well with the corn. I think this will become a standard in the summer, using what veggies look freshest, adding black beans for a main salad for lunch as someone else suggested, etc.