Quick, Easy -N- Fast Corn Dance Carrot Salad Recipe

1 lb. carrots
2 C. frozen corn kernels, thawed or corn cut from 2 ears
1 bunch fresh sage or basil leaves
1 red bell pepper, halved, seeded and sliced thin
1/2 t. red pepper flakes
1/3 C. vegetable oil
1/4 C. red wine vinegar
1 1/2 T. sugar
1/4 t. thyme, crushed rosemary and pepper
1 can black beans, drained and rinsed
salad greens

Trim carrots and cut into narrow, short sticks. Finely slice sage or basil leaves so you end up with about 1/4 cup. Saute the corn for a few minutes until tender in a skillet sprayed with cooking spray. Combine carrots, corn, sage or basil, bell pepper and pepper flakes in a bowl.

For dressing, combine oil, vinegar, sugar, thyme, rosemary and pepper in a jar. Shake well. Toss beans with 2 tablespoons of dressing.

Spoon carrot salad onto dinner plates with bean salad alongside. Add a few greens to each plate and sprinkle with paprika and drizzle corn and greens with more dressing.

Serves 4.


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