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

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