Sunset Magazine

• 1 pound fresh green beans, trimmed
• 1 1/2 cup (8-oz) dried orzo pasta
• 3 ears fresh corn, husked and kernels cut off –OR-
  3 cups frozen kernels, thawed
• 2 cups cherry OR grape tomatoes, rinsed and halved

Dressing:

• 1/2 cup white wine vinegar
• 1/2 cup olive oil
• 1/2 cup shallots, minced
• 2 Tbs Dijon mustard
• 2 Tbs fresh tarragon, minced OR 2 tsp dried tarragon
• Salt and black pepper

In a large pot bring about water to a rapid  boil. Add beans to boiling water and cook until barely tender to the bite, about 3–5 minutes. Immediately immerse in ice water until cold, drain, set aside. In the same pan, bring more water to a boil. Add orzo and cook until barely tender, about 8–11 minutes. Drain and rinse in cold water, set aside.

Prepare the dressing by whisking ingredients together. Salt and pepper to taste. Mix orzo with half of the dressing. Add more salt and pepper to taste. Pour remaining dressing in a small covered container and refrigerate.

In a large and wide serving bowl, spread orzo level over the bottom of the bowl. Layer corn kernels, green beans, and tomatoes over the pasta. Cover salad and refrigerate until ready to serve. Up to this point can be made the night before and stored in the refrigerator.

Just before serving, pour 3/4 of the remaining dressing over the salad and gently mix together. Season with salt, pepper and more dressing if needed.