Succotash Salad with Fried Okra

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.

 

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