Name: Corn Dance Carrot Salad
Ingredients: 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

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Newspaper, Vegetables, Salads	4	Servings

INGREDIENTS

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

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
Posted to MM-Recipes Digest V3 #273
Date: Sat, 5 Oct 1996 20:16:47 -0600
From: [email protected] (S.Pickell)

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”