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
  1. 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.
  2. 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.
  3. 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.
  4. Add corn to skillet, and cook over medium-high heat, stirring frequently, until softened, about 2 minutes.
  5. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/charred-okra-succotash-salad/