Okra Corn Salad

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Okra Corn Salad

 

Vinaigrette:

1/3 cup vegetable oil

1/4 cup balsamic vinegar

1 teaspoon minced garlic

1 teaspoon sugar

1 teaspoon dry mustard

1/2 teaspoon salt

Dash of cayenne pepper

 

2 slices bacon

1/4 cup chopped onions

3 cups fresh okra, cut crosswise into 1/2-inch slices or 1 16-oz package frozen

okra slices

1 cup corn

2 tablespoons balsamic vinegar

1 1/2 cups seeded and chopped tomatoes

 

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, 6 to 7 minutes or just until okra is crisp-tender (not mushy).

Remove from heat; spoon into 2-quart bowl. Pour 2 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.

Serves 6 to 8.

 

 

 

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