"Okra, sometimes referred to as “lady’s finger,” comes in green and red. Both varieties taste the same. It’s frequently used in Southern American cuisine and is a staple in gumbo. Some people find it unappealing due to its slimy texture. But, with this recipe, you won’t even notice that. Okra is rich in nutrients and has antioxidant properties."
Fresh Okra, Corn and Tomato Salad
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 12 ounce okra
- 3 large tomatoes
- 1 medium onion
- 6 cloves garlic
- 1/2 cup Cotija
- 1/2 cup fresh Oregano
- 1/2 cup celery leaves
- 4 tabelspoons olive oil
- 3 tabelspoons lemon juice
- 3 tabelspoons sour cream
- 1 tsp smoked paprika
- Salt and pepper to taste
Method
Step 1
25 minutes to roast the corn. Turn to get all sides roasted. Cut kernels off the cob.
Step 2
Dice tomatoes, onions
Step 3
Mince garlic
Step 4
Sweat onions in 1 tbsp of olive oil
Step 5
Once the onions are translucent add the garlic.
Step 6
Next, add the okra and corn. Cook until just warm.
Step 7
Meanwhile combine lemon juice, salt, pepper, and remaining olive and whisk into a dressing.
Step 8
Pour warmed vegetables into a bowl, add oregano and tomatoes. Combine with the dressing.
Step 9
Pour salad onto serving dish and top with celery leaves, sour cream, and smoked paprika.