Okra, Corn, Tomato And Green Onion Salad

Course : Vegetables
Serves: 1
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2 Medium or 3 small ears -- fresh corn, husks and silks removed
1 Cup Boiling water as needed
1/2 Cup Sugar as needed
6 Small to medium whole fresh okra -- sliced thinly
6 medium green onions -- thinly sliced (include some green tops)
2 Tablespoons minced parsley
1/4 Cup extra virgin olive oil
1/3 Cup balsamic vinegar
1 teaspoon salt and freshly ground pepper to taste
1 bunch Boston or bibb or leaf lettuce as desired for garnish

Preparation / Directions:

In a medium heavy saucepan, cook corn in boiling water to cover to which a pinch of sugar has been added, cover ajar, for about 7 minutes; drain well and rinse under cold water to stop cooking action, and rinse again, draining well. While corn is cooking, cook fresh okra in boiling water to cover in a small heavy pan for about 5 to 7 minutes or until just tender, drain well, rinse under cold water and drain again. Do not cook frozen okra. Cut corn from cobs. In a medium bowl, combine corn kernels, okra, green onions, tomatoes and parsley. Add oil(s), balsamic vinegar, and a pinch of sugar, if desired, mixing well. Season with salt and pepper to taste. Cover and let stand at room temperature for 30 to 60 minutes or chill in the refrigerator for several hours to allow flavors to blend. To serve, allow chilled mixture to come to room temperature. Drain off any excess dressing and spoon onto salad plates lined with lettuce, dividing evenly.


Nutritional Information:

521 Calories (kcal); 54g Total Fat; (89% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 20mg Sodium

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