Salad > Vegetable Salads > Southern Salads

Okra and Corn Salad Recipe

Ingredients with Measurements:
- 1 pound fresh okra, trimmed and sliced
- 2 cups fresh corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Whisk

Step-by-step instructions:

1. In a large mixing bowl, combine the sliced okra, fresh corn kernels, diced red bell pepper, and diced red onion.

2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, ground cumin, salt, and pepper until well combined.

3. Pour the dressing over the vegetables and toss to coat evenly.

4. Add the chopped cilantro and toss again.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

6. Serve chilled as a side dish or as a light lunch.


- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 24g
- Protein: 4g
- Fiber: 5g

Substitutions for ingredients:
- Frozen corn kernels can be used instead of fresh corn.
- White or yellow onion can be used instead of red onion.
- Parsley or basil can be used instead of cilantro.

Variations:
- Add diced avocado for a creamier texture.
- Add diced tomatoes for extra freshness.
- Add cooked quinoa or brown rice for a heartier salad.

Tips and tricks:
- To prevent the okra from becoming slimy, blanch it in boiling water for 2-3 minutes before slicing.
- For a spicier salad, add a diced jalapeño pepper.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served chilled and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or sliced jalapeño peppers.

Garnishes:
- Chopped cilantro
- Sliced jalapeño peppers

Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Crusty bread

Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Green salad

Troubleshooting advice:
- If the okra becomes too slimy, blanch it in boiling water for 2-3 minutes before slicing.

Food safety advice:
- Wash all vegetables thoroughly before using.
- Store the salad in the refrigerator and discard any leftovers after 2 days.

Food history:
- Okra is a vegetable that originated in Africa and was brought to the United States by slaves.
- Corn is a staple food in many cultures around the world.

Flavor profiles:
- This salad is sweet, tangy, and slightly spicy.

Serving suggestions:
- Serve this salad as a side dish at a summer barbecue or as a light lunch.

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Taste: Tangy, Sweet, Savory, Crunchy, Fresh