Title: Corn Dance Carrot Salad
Categories: Newspaper, Vegetables, Salads
Yield: 4 Servings

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

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

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