INGREDIENTS
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1 pound green beans
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1 1/2 cups dried orzo pasta (8 oz.)
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3 ears fresh corn (10 to 14 oz. each; see notes)
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1/2 cup white wine vinegar
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1/2 cup extra-virgin olive oil
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1/2 cup minced shallots
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2 tablespoons Dijon mustard
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2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
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Salt and pepper
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2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half