No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Corn, Cranberry Bean, and Fried-Okra Salad

Succotash inspired this dish, which takes a delicious departure from the original. Shelled fresh cranberry beans have a meaty texture and a nutty flavor; corn cut from the cob adds sweetness. Okra gets a cornmeal coating that makes it almost croutonlike. Everything is tossed with lamb's quarter (an edible weed), baby spinach, basil leaves, and a mustard vinaigrette.

  • Servings: 8
Corn, Cranberry Bean, and Fried-Okra Salad

Source: Martha Stewart Living, August 2009

Ingredients

For the Vinaigrette

  • 2 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Salad

  • 8 ounces fresh cranberry beans, shelled (1 cup)
  • Coarse salt and freshly ground pepper
  • 2 ears of corn, shucked and halved
  • Vegetable oil, for frying
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 4 ounces small okra, stems removed, halved lengthwise and quartered if large
  • 1 ounce (2 1/2 cups) lamb's quarter
  • 1 ounce (2 cups) baby spinach
  • 1/2 cup fresh basil, leaves torn if large

Directions

  1. Make the vinaigrette: Whisk together
    vinegar and mustard in a medium
    bowl. Pour in olive oil in a slow, steady
    stream, whisking constantly until emulsified.
    Season with salt and pepper.

  2. Make the salad: Place beans in a medium
    saucepan; cover with water. Bring
    to a boil. Reduce heat, and simmer until
    beans are tender, about 15 minutes.
    Season water generously with salt.
    Using a slotted spoon, transfer beans
    to vinaigrette. Toss to coat. Let cool.

  3. Meanwhile, return water to a boil.
    Add corn, and cook until tender, 6 to 7
    minutes. Transfer to a plate, and let
    stand until cool enough to handle.
    Using a serrated knife, remove kernels.
    Transfer to beans, and toss.

  4. Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, and
    add to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okra
    until golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.
    Season with salt and pepper.

  5. Arrange lamb's quarter, spinach, and
    basil on a platter. Spoon corn and cranberry
    beans on top. Add fried okra.

Cook's Note

Lamb's quarter is an edible weed also known as wild spinach. Find it at farmers' markets, or use more baby spinach.

Reviews (1)

  • grazianolinda 6 Nov, 2009

    Served this as part of a "Southern" meal. Due to the season, used frozen corn, canned black eyed peas instead of cranberry beans, frozen okra, and arugula. Really good, nice textures and the dressing pulls it all together.

Related Topics