This Charred Okra Succotash Salad combines smoky okra, sweet corn, lima beans, bacon, and tomatoes with a tangy Creole mustard dressing for a fresh summer side.
Charred Okra Succotash Salad
Makes 4 to 6 servings
Ingredients
- 3 cups water
- 1 cup fresh baby lima beans
- 1 teaspoon kosher salt, divided
- 6 slices thick-cut bacon, chopped
- 1 pound fresh okra pods, halved lengthwise
- 2 cups fresh corn kernels
- 2 cups grape tomatoes, halved
- 2 medium heirloom tomatoes, sliced
- ⅓ cup chopped green onion
- ⅓ cup torn fresh basil
- ¼ teaspoon ground black pepper
- Creole Mustard Dressing (recipe follows)
Instructions
- In a medium saucepan, combine 3 cups water, lima beans, and ½ teaspoon salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer, stirring occasionally, until tender, about 15 minutes. Drain, and rinse with cold water.
- In a 12-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove from skillet using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in a medium bowl for Creole Mustard Dressing and reserving remaining drippings in skillet.
- Increase heat to medium-high. Working in batches, add okra, cut sides down, to skillet, and cook until charred, about 3 minutes; remove from skillet.
- Add corn to skillet, and cook over medium-high heat, stirring frequently, until softened, about 2 minutes.
- On desired platter, arrange okra, corn, all tomatoes, and beans. Sprinkle with green onion, basil, bacon, pepper, and remaining ½ teaspoon salt. Drizzle with Creole Mustard Dressing. Serve immediately.
Creole Mustard Dressing
Makes about ½ cup
Ingredients
- ¼ cup Creole mustard
- 2 tablespoons reserved bacon drippings
- 1½ tablespoons cane syrup
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 1 teaspoon hot sauce
- 1 clove garlic, grated
Instructions
- In a medium bowl, whisk together mustard, reserved bacon drippings, cane syrup, vinegar, 1 tablespoon water, hot sauce, and garlic. Use immediately.
