Cooking Recipe Corn Dance Carrot Salad

Recipe Ingredients

1 lb Carrots

2 Ears corn-on-the-cob OR

. 2 cups corn kernels

1 bn Sage or basil leaves

1 Red or green bell pepper;

. halved, seeded & sliced

1/2 ts Red chili flakes

1/3 c Vegetable oil

1/4 c Red wine vinegar

1 1/2 ts Sugar

1/4 ts Thyme; crushed

1/4 ts Rosemary; crushed

1/4 ts Black pepper

1 cn Black, red, kidney or pinto

. beans; 15oz, drained

Salad greens or sage leaves

Paprika

Directions

Trim the carrots and cut into narrow, short sticks. Remove the husks
from the corn and with a large knife, cut the raw kernels from the
cob. Hold the sage leaves together in a clump and finely slice
crosswise to get a measure of 1/4 cup, packed. Combine the carrots,
corn, sage, bell pepper and chili flakes in a bowl.

For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and
pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing.
Toss the remaining dressing with the carrot salad. Spoon the carrot
salad into the center of the dinner plates with the bean salad
alongside. Trim each plate with a few green or sage leaves.

Nutritional Information per serving: 360 calories, 15g fat, 164mg
sodium, 52g carbohydrates, no cholesterol

** Fort Worth Star Telegram - Food section - 9 August
1995 ** Posted by The WEE Scot -- Paul MacGregor

Categories matching this recipe

Newspaper ,Vegetables ,Salads