Prepare the Ice Bath by filling a large mixing bowl with ice and cold water. Bring a pot of salted water to a rolling boil over high heat.

Blanch the vegetables by adding the trimmed green beans and fresh corn to the boiling water for 2 to 3 minutes.

Transfer the blanched vegetables to the ice bath using a slotted spoon and let them sit for 15 to 30 seconds.

Drain the green beans and corn thoroughly, slice the corn off the cob and cut the green beans into 1-inch pieces.

Combine the cut green beans, corn kernels, and finely minced red onion or shallot in a large bowl.

Blend the dressing by whisking together olive oil, red wine vinegar, honey, and Dijon mustard until smooth.

Dress the salad by pouring the dressing over the salad mixture, gently tossing until well combined.

Serve the salad immediately or let it chill in the refrigerator for 30 minutes before serving.