Best Corn Cranberry Bean And Fried Okra Salad Recipes

Corn, Cranberry Bean, and Fried-Okra Salad image

Provided by Martha Stewart

Number Of Ingredients 14

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

Steps:

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.

CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD image

Yield 8 Servings

Number Of Ingredients 16

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

Steps:

Vinaigrette: 1. Whisk together vinegar and mustard in a medium bowl. 2. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. 3. Season with salt and pepper. Salad: 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. 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. 3. Heat 1/2 inch vegetable oil in a heavy-bottomed pan over medium heat. 4. Whisk together cornmeal and flour in a medium bowl. 5. Rinse okra in a colander under running water to dampen. Toss okra in cornmeal mixture to coat, 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. 7. Arrange lamb's quarter, spinach, and basil on a platter. Distribute corn and cranberry beans on top. Top with fried okra.