Corn, Cranberry Bean, and Fried-Okra Salad

Name: Corn, Cranberry Bean, and Fried-Okra Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters ounce baby spinach; 8 servings coarse salt and freshly ground pepper; 59 milliliters cornmeal; 237 milliliters ounces fresh cranberry beans, shelled; 1 teaspoon dijon mustard; 2 ears of corn, shucked and halved; 59 milliliters all-purpose flour; 118 milliliters fresh basil, leaves torn if large; 591 milliliters ounce lambs quarter; 113 grams okra, stems removed, halved lengthwise and quartered if large; 59 milliliters extra-virgin olive oil; 8 servings vegetable oil, for frying; 2 Tbsps white-wine vinegar

Corn, Cranberry Bean, and Fried-Okra Salad is a dairy free main course. This recipe serves 8. One portion of this dish contains about 17g of protein, 26g of fat, and a total of 371 calories. From preparation to the plate, this recipe takes about 45 minutes. If you have ears of corn, lamb's quarter, white-wine vinegar, and a few other ingredients on hand, you can make it. To use up the cranberry beans you could follow this main course with the Shaker Citrus Pie as a dessert.