Corn dance carrot salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots |
| 2 | Ears corn-on-the-cob OR | |
| . 2 cups corn kernels | ||
| 1 | bunch | Sage or basil leaves |
| 1 | Red or green bell pepper; | |
| . halved, seeded & sliced | ||
| ½ | teaspoon | Red chili flakes |
| ⅓ | cup | Vegetable oil |
| ¼ | cup | Red wine vinegar |
| 1½ | teaspoon | Sugar |
| ¼ | teaspoon | Thyme; crushed |
| ¼ | teaspoon | Rosemary; crushed |
| ¼ | teaspoon | Black pepper |
| 1 | can | 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 ¼ 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