| 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: netdir@cyberspc.mb.ca (S.Pickell)
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