Ingredients

• clove garlic
• 1/2 tsp. salt
• 1/4 c. red wine vinegar or cider vinegar
• 1 tbsp. Dijon mustard
• 1/2 tsp. Freshly ground pepper
• 3/4 c. extra-virgin olive oil
• 1 c. dried Rancho Gordo Rosa de Castilla beans
• 1/2 lb. haricots verts
• 3 stalk celery with leaves
• 3 carrot
• 1 yellow bell pepper
• 1/2 red onion
• 1 tomato
• 1 jalapeño
• 11/2 c. fresh corn kernels

Directions

1. Mash garlic and salt using a mortar and pestle or a small bowl and wooden spoon. Transfer to a medium bowl and whisk in vinegar, mustard, and pepper. Add olive oil in a thin stream, whisking continuously.

2. Meanwhile, bring a large pot of water to a boil; blanch haricots verts until crisp-tender, 2 to 4 minutes. Drain and shock in a large bowl of cold water.

3. In a large bowl, mix haricots verts with remaining ingredients. Drizzle vinaigrette over salad and toss.

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