Adapted from Taste of the South
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons rice vinegar
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
5 ounces spinach leaves
1 cup grape tomatoes
1 (16-ounce) package frozen lima beans, cooked and drained
1 (11-ounce) can white shoepeg corn, drained
1/2 medium red onion, thinly sliced
4 slices thick cut bacon, cooked and crumbled
1 (16-ounce) bag breaded okra, fried to crispy, then well drained
In a jar with a tight fitting lid, add the olive oil, vinegar, salt, and pepper. Shake vigorously.
Add the spinach, tomatoes, lima beans, corn, and red onion to a large salad bowl. Drizzle with the dressing, then toss to evenly coat. Toss in bacon and okra.