Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 11/06/2009 Served this as part of a "Southern" meal. Due to the season, used frozen corn, canned black eyed peas instead of cranberry beans, frozen okra, and arugula. Really good, nice textures and the dressing pulls it all together.
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Gallery Corn, Cranberry Bean, and Fried-Okra Salad Recipe Summary Servings: 8
Ingredients For the 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 For the Salad 8 ounces fresh cranberry beans, shelled (1 cup) Coarse salt and freshly ground pepper 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
Cook’s Notes Lamb’s quarter is an edible weed also known as wild spinach. Find it at farmers’ markets, or use more baby spinach.
Gallery Corn, Cranberry Bean, and Fried-Okra Salad
Recipe Summary Servings: 8
Gallery
Corn, Cranberry Bean, and Fried-Okra Salad
Corn, Cranberry Bean, and Fried-Okra Salad
Corn, Cranberry Bean, and Fried-Okra Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
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) Coarse salt and freshly ground pepper 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
Directions
Make the vinaigrette: Whisk togethervinegar and mustard in a mediumbowl. Pour in olive oil in a slow, steadystream, whisking constantly until emulsified.Season with salt and pepper.
Make the salad: Place beans in a mediumsaucepan; cover with water. Bringto a boil. Reduce heat, and simmer untilbeans are tender, about 15 minutes.Season water generously with salt.Using a slotted spoon, transfer beansto vinaigrette. Toss to coat. Let cool.
Meanwhile, return water to a boil.Add corn, and cook until tender, 6 to 7minutes. Transfer to a plate, and letstand until cool enough to handle.Using a serrated knife, remove kernels.Transfer to beans, and toss.
Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, andadd to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okrauntil golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.Season with salt and pepper.
Arrange lamb’s quarter, spinach, andbasil on a platter. Spoon corn and cranberrybeans on top. Add fried okra.
Cook’s Notes Lamb’s quarter is an edible weed also known as wild spinach. Find it at farmers’ markets, or use more baby spinach.
Cook’s Notes
Lamb’s quarter is an edible weed also known as wild spinach. Find it at farmers’ markets, or use more baby spinach.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/06/2009 Served this as part of a "Southern" meal. Due to the season, used frozen corn, canned black eyed peas instead of cranberry beans, frozen okra, and arugula. Really good, nice textures and the dressing pulls it all together.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/06/2009 Served this as part of a "Southern" meal. Due to the season, used frozen corn, canned black eyed peas instead of cranberry beans, frozen okra, and arugula. Really good, nice textures and the dressing pulls it all together.
Martha Stewart Member
Rating: Unrated 11/06/2009
Served this as part of a “Southern” meal. Due to the season, used frozen corn, canned black eyed peas instead of cranberry beans, frozen okra, and arugula. Really good, nice textures and the dressing pulls it all together.
Rating: Unrated
All Reviews for Corn, Cranberry Bean, and Fried-Okra Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Corn, Cranberry Bean, and Fried-Okra Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
