haricots verts, corn and carrot salad

Ingredients:

1/2 teaspoon kosher salt, more as needed

3 tablespoons red wine vinegar

1 Tbsp fresh lime juice

2 garlic cloves, finely chopped

1 tablespoon Dijon mustard

1/2 cup extra-virgin olive oil

3 Tbsp minced fresh chives

Freshly ground pepper

1 pound haricots verts (thin French green beans), trimmed

4 ears fresh corn, husked and silks removed

8 ounces shredded carrots

Directions:

In a small bowl, whisk together the salt, vinegar, lime juice, garlic and mustard. Continually and slowly whisk in the olive oil until incorporated. Whisk in the chives and pepper. Set aside.

Chop the haricot verts into bite sized pieces.

Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, about 2 to 3 minutes. Plunge the cooked beans into an ice bath. Drain well. Set aside.

Bring the water back to a boil and cook the corn until just tender, about 2-3 minutes. Plunge into an ice bath, drain well and cut the kernels of the ears. Set aside

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

Note:

The vegetables and dressing can be prepared hours ahead of time, cover separately and refrigerate. Toss up to an hour before serving.

Serves 6 to 8