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Misc
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Corn Dance Carrot Salad
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Corn Dance Carrot Salad
Category:
Misc
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
219
Rating:
(
3.0
) by
1
users
Ingredients:
1 lb 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
1/2 tsp Red chili flakes
1/3 cup Vegetable oil
1/4 cup Red wine vinegar
1 1/2 tsp Sugar
1/4 tsp Thyme, crushed
1/4 tsp Rosemary, crushed
1/4 tsp Black pepper
1 can Black, red, kidney or pinto beans, 15oz, drained
Salad greens or sage leaves
Paprika
Instructions:
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
Rate this recipe:
1
2
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5
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