Equipment
Ingredients
dressing
- 2 g salt
- 30 ml red wine vinegar
- 2 garlic, finely chopped
- 15 g dijon mustard
- 240 ml olive oil
- 30 g chives, minced
- 1 g black pepper
salad
- 450 g green beans, trimmed
- 438 g cooked fresh corn kernels
- 225 g carrot, peeled and coarsely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 351 kcal
- Protein
- 3 g
- Carbohydrates
- 19 g
- Fat
- 31 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 281 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 348 mg
- Calcium
- 40 mg
- Iron
- 1.2 mg
- Magnesium
- 34 mg
- Phosphorus
- 77 mg
- Zinc
- 0.6 mg
- Vitamin A
- 286 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 4.8 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.6 mg
- Folate
- 37 mcg
- Water
- 120 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the salt, red wine vinegar, chopped garlic, and Dijon mustard in a small bowl.
Gradually whisk the olive oil into the vinegar mixture until the dressing is fully emulsified.
Stir the minced chives and black pepper into the dressing bowl.
Bring a pot of salted water to a rolling boil at 100°C (212°F).
Add the trimmed green beans to the boiling water and cook for 2 to 3 minutes until just tender.
Drain the green beans using a colander.
Allow the beans to cool completely.
Chop the cooled green beans into bite-sized pieces.
Place the chopped beans, corn kernels, and grated carrots in a large bowl and toss with the dressing.
Taste the salad and add more salt or pepper if necessary.
Chef's Notes
- For the brightest green beans, ensure your blanching water is at a full, rolling boil before adding them. Don't overcrowd the pot, as this can lower the water temperature and lead to uneven cooking.
- Shocking the blanched green beans in an ice bath immediately after cooking will halt the cooking process and preserve their vibrant color and crisp texture.
- The vinaigrette will emulsify best if the ingredients are at room temperature. If your olive oil is very cold, it might be harder to achieve a stable emulsion.
- Taste and adjust the seasoning of the vinaigrette *before* tossing it with the vegetables. It's easier to adjust the dressing on its own than to try and season the entire salad evenly.
- For best results, let the salad sit for at least 15-30 minutes after tossing to allow the flavors to meld. However, avoid letting it sit for too long (more than a couple of hours) as the vegetables can become soggy.
Storage
Refrigerator: 3 days — Flavor improves after several hours of chilling.
Troubleshooting
Dressing is separated or oily
Cause: Oil was added too quickly to the vinegar base
Fix: Whisk vigorously or use a blender to re-emulsify the mixture
Prevention: Whisk constantly while adding oil in a very slow, steady stream
Salad is watery
Cause: Green beans were not fully drained or dried after boiling
Fix: Drain excess liquid from the bottom of the bowl
Prevention: Ensure beans are dry before combining with other ingredients
Cultural Context
This vibrant salad is a common sight at summer picnics, potlucks, and barbecues across America. It embodies the fresh, seasonal produce often celebrated in American home cooking, offering a light and refreshing counterpoint to heartier grilled dishes.
