Fresh Corn, Green Bean, Cherry Tomato Salad with Tarragon Vinaigrette
How I love summertime garden bounty, and this salad came together by inspirations from my garden and a local farmer’s market. The earthy green beans offset the sweet corn and tangy-sweet cherry tomatoes. I prefer sun gold small tomatoes for their sweetness, but any cherry tomato will do. If you happen to have tarragon vinegar in place of white wine vinegar, it will boost the flavor even more. Top it all with a few grinds of fresh black pepper for a tasty, refreshing salad.
4 entrée salads or 8 side salads
INGREDIENTS:
Vinaigrette
1 tablespoon shallot, minced
1 ½ teaspoon fresh tarragon, minced
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
¼ cup avocado oil
¼ teaspoon kosher salt
Salad
1 large corn on cob in the husk (or 2 small)
24 small green beans or haricot Verde, tough stems removed
12 cherry tomatoes, halved
4 cups baby greens
DIRECTIONS:
1. Toss all vinaigrette ingredients together in a small jar. Rest for thirty minutes at room temperature. It can be made the day ahead refrigerated.
2. Run a chef’s knife around the base of the corn to free the husk from the cob—microwave for three minutes in the husk. Pull the corn husk from the tassel end to remove all the husk and silk. Slice the corn from the cob and chill.
3. Bring a pot of salted water to a boil. Add the green beans. Blanch until the beans are tender yet still crisp. Drain and wash with cold running water until chilled. Reserve chilled.
4. Toss the baby lettuce with half of the vinaigrette. Place on four chilled plates or one large platter. Top with green beans, tomatoes, and corn. Drizzle the remaining vinaigrette overall. Top with a few grinds of black pepper and sea salt. Serve immediately.
Fresh Corn, Green Bean, Cherry Tomato Salad with Tarragon Vinaigrette
Ingredients
- 1 tablespoon shallot, minced
- 1 ½ teaspoon fresh tarragon, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- ¼ cup avocado oil
- ¼ teaspoon kosher salt
- 1 large corn on cob in the husk (or 2 small)
- 24 small green beans or haricot Verde, tough stems removed
- 12 cherry tomatoes, halved
- 4 cups baby greens
Instructions
- Toss all vinaigrette ingredients together in a small jar. Rest for thirty minutes at room temperature. It can be made the day ahead refrigerated.
- Run a chef’s knife around the base of the corn to free the husk from the cob—microwave for three minutes in the husk. Pull the corn husk from the tassel end to remove all the husk and silk. Slice the corn from the cob and chill.
- Bring a pot of salted water to a boil. Add the green beans. Blanch until the beans are tender yet still crisp. Drain and wash with cold running water until chilled. Reserve chilled.
- Toss the baby lettuce with half of the vinaigrette. Place on four chilled plates or one large platter. Top with green beans, tomatoes, and corn. Drizzle the remaining vinaigrette overall. Top with a few grinds of black pepper and sea salt. Serve immediately.
Nutrition Facts
Calories
208.23Fat (grams)
15.24Sat. Fat (grams)
1.25Carbs (grams)
15.91Fiber (grams)
9.40Net carbs
6.51Sugar (grams)
3.48Protein (grams)
6.35Sodium (milligrams)
65.61Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.