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6 ounces fresh cranberry beans, shucked

4 ounces each haricots verts and wax beans, cut into 2-inch lengths

6 ounces sugar snap peas

3 garlic scapes, cut into 1-inch lengths (optional)

2 ears of corn, husked

1/4 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons champagne vinegar or white-wine vinegar

1/4 cup fresh tarragon, chopped

Coarse salt and freshly ground pepper

1 avocado, cut into 6 wedges, then cut crosswise into thirds

5 ounces grape tomatoes, halved (1 cup)

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