• 2 slices bacon
  • 1/4 cup onion, chopped
  • 3 cups okra, cut into 1/2-inch slices OR 1 16-oz package frozen okra slices
  • 1 cup corn, fresh OR frozen
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups tomatoes, seeded and chopped

  • Vinaigrette

  • 1/3 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Dash cayenne

In small jar with tight-fitting lid, combine oil, 1/4 cup vinegar, and garlic. Add combined sugar, dry mustard, salt and cayenne pepper. Place lid on jar and shake vigorously. Set aside.

In a 10-inch coated skillet, cook bacon over medium heat until bacon is crisp. Remove bacon from skillet; set aside. Add onion to bacon drippings; cook and stir until onion is lightly browned. Add okra and corn; cook and stir over medium-high heat, 6 to 7 minutes or just until okra is crisp-tender (not mushy). Remove from heat; spoon into 2-quart bowl. Pour 2 tablespoons balsamic vinegar over okra mixture; stir gently. Add tomatoes, crumbled bacon and 1/4 cup prepared vinaigrette; stir gently to combine. Cover and chill several hours or overnight. Serve with remaining vinaigrette. 

Serves 6 to 8.


A colorful taste of the South. Serve with Cajun Ribs or Rubbed and Grilled Pork Loin.

Calories: 214 calories

Protein: 4 grams

Fat: 16 grams

Sodium: 270 milligrams

Cholesterol: 5 milligrams

Saturated Fat: 2 grams

Carbohydrates: 15 grams

Fiber: 1 grams