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
   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