Hot Spring Vegetable Salad With Miso Vinaigrette

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1 Tbs. miso paste

2 Tbs. fresh lemon juice

1 tsp. lemon zest

2 Tbs. plus 1 tsp. olive oil

1 tsp. apricot jam

1/4 tsp. freshly ground black pepper

2 small zucchini, quartered and cut into 1/2-inch pieces

1/2 lb. fresh green beans, trimmed and cut into 2-inch pieces

2 cups fresh or frozen corn kernels

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