Corn, Cranberry Bean, And Fried-Okra Salad

1 fave
More from this source
The Bitten Word
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

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

8 ounces fresh cranberry beans, shelled (1 cup)

2 ears of corn, shucked and halved

Vegetable oil, for frying

1/4 cup cornmeal

1/4 cup all-purpose flour

4 ounces small okra, stems removed, halved lengthwise and quartered if large

1 ounce (2 1/2 cups) lamb's quarter

1 ounce (2 cups) baby spinach

1/2 cup fresh basil, leaves torn if large

You might also like

Creamy Polenta With Roasted Cherry Tomatoes And...
The Year In Food
Summer Succotash
Fine Cooking
Layered Cornbread Salad
Mexican Corn On The Cob
Homesick Texan
Sweet Corn Salad Wraps
Cookie and Kate
Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Sweet Corn And Roasted Red Pepper Potato Salad
The Year In Food
Sweet Corn Ceviche
Sprouted Kitchen
Sautéed Chicken With Corn And Edamame
Real Simple
Corn & Black Bean Salsa
My Baking Addiction