Okra and Corn Salad

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Okra and Corn Salad

 

1/2 pound okra

2 cups fresh corn kernels, about 3 ears

1 cup chopped tomatoes

1/2 cup chopped scallions (white and 1 inch of the green)

1/2 cup finely chopped red bell pepper

1 small jalapeno pepper, seeded and minced

1/4 cup chopped fresh parsley

3 tablespoons extra-virgin olive oil

1 tablespoon cider vinegar

1 teaspoon toasted, ground cumin

salt and freshly ground black pepper taste

 

Steam okra until just tender, about 10 minutes. Cool under running water.

Cut into 1/2-inch slices and put into a mixing bowl.

If corn is very fresh, tender, and sweet, use as is. Otherwise, cook a few

minutes in a few cups of salted water. Cool and add to okra.

Add tomatoes, scallions, bell pepper, jalapeno, and parsley to okra and corn.

Mix remaining ingredients in a cup, pour over okra mixture, and mix well.

Makes 4 to 6 servings.