Corn Dance Carrot Salad Recipes

CORN DANCE CARROT SALAD

Corn Dance Carrot Salad image

not set

Provided by BigOven Cooks

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

. beans; 15oz, drained
1 1/2 ts Sugar
1 cn Black, red, kidney or pinto
1 Red or green bell pepper;
Paprika
1 bn Sage or basil leaves
2 Ears corn-on-the-cob OR
Salad greens or sage leaves
. halved, seeded & sliced
1/2 ts Red chili flakes
1/4 ts Thyme; crushed
1 lb Carrots
1/3 c Vegetable oil
1/4 ts Rosemary; crushed
. 2 cups corn kernels
1/4 c Red wine vinegar
1/4 ts Black pepper

Steps:

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)

Nutrition Facts : Calories 177 calories, Fat 12.30624541875 g, Carbohydrate 15.7273928050015 g, Cholesterol 0 mg, Fiber 3.24425307381153 g, Protein 1.0997575 g, SaturatedFat 0.9338182278175 g, ServingSize 1 1 Serving (159g), Sodium 79.80040625 mg, Sugar 12.48313973119 g, TransFat 0.233671842091497 g

EDAMAME CORN CARROT SALAD

Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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