MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Corn Dance Carrot Salad
 Categories: Newspaper, Vegetables, Salads
      Yield: 4 Servings
 
      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
  
  **  Fort Worth Star Telegram - Food section - 9 August 1995  **
  Posted by The WEE Scot  --  Paul MacGregor
 
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