Green Beans, Corn and Carrot Salad

By Melissa Clark

Updated August 31, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(949)
Comments
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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.

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Ingredients

Yield:6 to 8 servings

  • ½ 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

  • ¼ 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)

  • ½ pound carrot, peeled and coarsely grated (2 cups)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

20 grams carbs; 327 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 4 grams fiber; 167 milligrams sodium; 3 grams protein; 5 grams sugar

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

  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.

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Ratings

5 out of 5
949 user ratings
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Comments

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.

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.

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?

Penelope

There's no reason to have leftovers of this very tasty salad, but somehow I did. I turned them into a delicious pasta salad by adding orecchiete, feta, tomato, and pine nuts.

Jodie

Like the sandwich?

Anna Stambo

Halved the oil, added chickpeas, used frozen corn- fantastic!

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