• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn Dance Carrot Salad

  • Recipe Submitted by on

Category: Salads, Vegetables

 Ingredients List

  • 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

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