Haricots Verts, Corn and Carrot Salad Recipe

Name: Haricots Verts, Corn and Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon kosher salt, more as needed; 2 tablespoons red wine vinegar; 2 garlic cloves, finely chopped; 1 tablespoon Dijon mustard; 1 cup extra-virgin olive oil; 1/4 cup minced fresh chives; Black pepper, as needed; 1 pound haricots verts, trimmed; 2 ⅔ cups cooked fresh corn kernels (from about 4 corn cobs); 1/2 pound carrot, peeled and coarsely grated (2 cups)

Servings: persons

1/2 teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts, trimmed
2 ⅔ cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)

1
In a small bowl, whisk together salt, vinegar, garlic and mustard.
2
Whisking constantly, slowly whisk in oil until incorporated.
3
Whisk in chives and pepper.
4
Bring a pot of salted water to a boil.
5
Drop in haricots verts and cook until just tender, 2 to 3 minutes.
6
Drain, cool and chop into bite-size pieces.
7
In a large bowl, toss together haricots verts, corn and carrot.
8
Toss in dressing and season with salt and pepper.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoon kosher salt, more as needed, 2 tablespoons red wine vinegar, 2 garlic cloves, finely chopped, 1 tablespoon Dijon mustard, and more.

Yes, Haricots Verts, Corn and Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Haricots Verts, Corn and Carrot Salad

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