Green Beans, Corn and Carrot Salad

Adapted from Melissa Clark

From the author: “This salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it’s pretty, too”

¼ teaspoon kosher salt, more as needed
1 tablespoon red wine vinegar
1 garlic clove, finely chopped
1-2 teaspoons Dijon mustard
¼ cup extra-virgin olive oil
2 tablespoons minced fresh chives
Black pepper, as needed
½ pound green beans, trimmed
1 or 1 ½ cups fresh corn kernels, raw or cooked (from about 2 corn cobs)
¼ pound carrot, peeled and coarsely grated (1 cup)

In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
Bring a pot of salted water to a boil. Drop in green beans and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
In a large bowl, toss together green beans, corn and carrot. Toss in dressing and season with salt and pepper.