IE 11 is not supported. For an optimal experience visit our site on another browser.

Okra Corn Salad

SERVINGS
Serves 6 to 8 Servings
RATE THIS RECIPE
(0)
SERVINGS
Serves 6 to 8 Servings
RATE THIS RECIPE
(0)

Ingredients

Vinaigrette:
  • 1/3 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon garlic
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 dash cayenne pepper
Salad:
  • 1/3 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon garlic
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 dash cayenne pepper
  • 2 slice bacon
  • 1/4 cup onions
  • 3 cup okra
  • 1 cup corn
  • 2 tablespoon balsamic vinegar
  • 1 1/2 cup tomatoes

Preparation

Baking Directions:

In small jar with tight-fitting lid, combine oil, 1/4 cup vinegar, and garlic.

Add combined sugar, dry mustard, salt and cayenne pepper.

Place lid on jar and shake vigorously.

Set aside.

In a 10-inch coated skillet, cook bacon over medium heat until bacon is crisp.

Remove bacon from skillet; set aside.

Add onion to bacon drippings; cook and stir until onion is lightly browned.

Add okra and corn; cook and stir over medium-high heat, six to seven minutes or just until okra is crisp-tender (not mushy).

  Remove from heat; spoon into 2-quart bowl.

Pour two tablespoons balsamic vinegar over okra mixture; stir gently.

Add tomatoes, crumbled bacon and 1/4 cup prepared vinaigrette; stir gently to combine.

Cover and chill several hours or overnight.

Serve with remaining vinaigrette.

Tips:

*Frozen corn can be used.