Corn, Cranberry Bean, And Fried-Okra Salad

  1. Vinaigrette:
  2. 1. Whisk together vinegar and mustard in a medium bowl.
  3. 2. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.
  4. 3. Season with salt and pepper.
  5. Salad:
  6. 1. Place beans in a medium saucepan; cover with water. Bring to a boil, reduce heat, and simmer until beans are tender, about 15 minutes. Season water generously with salt. Using a slotted spoon, transfer beans to vinaigrette. Toss to coat. Let cool.
  7. 2. Return water to a boil. Add corn, and cook until tender, 6 to 7 minutes. Drain corn. When cool enough to handle, remove kernels. Add to beans, and toss.
  8. 3. Heat 1/2 inch vegetable oil in a heavy-bottomed pan over medium heat.
  9. 4. Whisk together cornmeal and flour in a medium bowl.
  10. 5. Rinse okra in a colander under running water to dampen. Toss okra in cornmeal mixture to coat,
  11. 6. Add coated okra to skillet. (oil is hot enough if a pinch of cornmeal sizzles in pan) Fry okra until golden, about 2 1/2 minutes per side. Drain okra on a paper-towel-lined plate. Season with salt and pepper.
  12. 7. Arrange lamb's quarter, spinach, and basil on a platter. Distribute corn and cranberry beans on top. Top with fried okra.

vinaigrette, white wine vinegar, mustard, extravirgin olive oil, salt, salad, cranberry beans, corn, salt, oil, cornmeal, flour, okra, lambs quarter, baby spinach, fresh basil

Taken from www.epicurious.com/recipes/member/views/corn-cranberry-bean-and-fried-okra-salad-52411891 (may not work)

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