Corn, Cranberry Bean, And Fried-Okra Salad Recipe

Name: Corn, Cranberry Bean, And Fried-Okra Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper to taste; Salad:; 1 cup (8 ounces) fresh cranberry beans, shelled; 2 ears of corn, shucked and halved; Coarse salt and freshly ground pepper; 4 tablespoons high-heat oil, for frying; 1/4 cup cornmeal; 1/4 cup flour; 4 ounces small okra, stems removed, halved lengthwise (quartered if large); 2 1/2 cups lamb's quarter (watercress or baby spinach); 2 cups baby spinach; 1/2 cup fresh basil, leaves torn if large

Servings: persons

Vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
Salad:
1 cup (8 ounces) fresh cranberry beans, shelled
2 ears of corn, shucked and halved
Coarse salt and freshly ground pepper
4 tablespoons high-heat oil, for frying
1/4 cup cornmeal
1/4 cup flour
4 ounces small okra, stems removed, halved lengthwise (quartered if large)
2 1/2 cups lamb's quarter (watercress or baby spinach)
2 cups baby spinach
1/2 cup fresh basil, leaves torn if large

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.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette:, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Corn, Cranberry Bean, And Fried-Okra Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn, Cranberry Bean, And Fried-Okra Salad

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