Recipe - Corn Dance Carrot Salad

1 pound Carrots
2 Ears cornonthecob OR
. 2 cups corn kernels
1 bn Sage or basil leaves
1 Red or green bell pepper;
. halved, seeded & cut or sliced up
One half teaspoon Red chili flakes
1/3 cup Vegetable oil
One fourth cup Red wine vinegar
1 One half teaspoon Sugar
One fourth teaspoon Thyme; crushed
One fourth teaspoon Rosemary; crushed
One fourth teaspoon Black pepper
1 cn Black, red, kidney or pinto
. beans; 15oz, drained
Salad greens or sage leaves
Paprika

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 One fourth 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

Posted to MMRecipes Digest V3 #273

Date: Sat, 5 Oct 1996 20:16:47 0600

From: netdir@cyberspc.mb.ca (S.Pickell)