Free Recipe Corn Dance Carrot Salad
Recipe Type: Free Newspaper Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 4
Ingredients for Corn Dance Carrot Salad Recipe
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
Corn Dance Carrot Salad Preparation
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 Posted to MM-Recipes Digest V3 #273 Date: Sat, 5 Oct 1996 20:16:47 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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