Side Pannel
Corn Dance Carrot Salad
Corn Dance Carrot Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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