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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.

Source: Martha Stewart Living, August 2009
Servings

Ingredients

For the Vinaigrette

For the Salad

Directions

Cook's Notes

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

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  • MS11402627
    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.
    Reply

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