Haricots Verts, Corn and Carrot Salad

• 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 23 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.

kosher salt, red wine vinegar, garlic, mustard, extravirgin olive oil, fresh chives, black pepper, haricots verts, corn kernels, carrot

Taken from cooking.nytimes.com/recipes/1014799 (may not work)