Serves six to eight

½ teaspoon kosher salt, more as needed

2 tablespoons red wine vinegar

2 garlic cloves, finely chopped

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1 tablespoon Dijon mustard

1 cup extra-virgin olive oil

¼ cup minced fresh chives

Black pepper, as needed

1 pound haricots verts or green beans, trimmed

2-2/3 cups cooked fresh corn kernels (from about four corn cobs)

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

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. Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, two to three minutes. Drain, cool and chop into bite-size pieces.

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

Melissa Clark, The New York Times