1 lb. green beans, trimmed
1 & 1/2 cups dried orzo pasta (8oz)
3 ears fresh white sweet corn
1/2 cup white wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup shallots, minced
2 T. Dijon mustard
2 T. minced fresh tarragon (2 tsp. dried)
salt & pepper to taste
2 cups cherry tomatoes, halved
Bring water to a boil in a large pot. Cut green beans into 2" lengths. Add to boiling water; cook 3-5 minutes. Drain, place in ice water until cold; drain. Fill pot with water again & bring to a boil. Add orzo; cook 8-11 minutes. Drain & rinse. Husk corn, rinse & cut off kernels in a large bowl. In a small bowl, whisk vinegar, oil, shallots, mustard, tarragon, salt & pepper. In a large bowl, mix orzo with 1/2 cup dressing, salt & pepper. Spread out orzo. Layer corn, green beans & tomatoes over pasta. Pour remaining dressing over salad & mix.
