Charred okra succotash salad

Delight in the smoky flavors of charred okra combined with a medley of succotash for a colorful and vibrant salad bursting with freshness.

Ingredients:

• 450g okra
• 1 tablespoon olive oil, plus more as needed
• 4 slices thick-cut bacon, cut crosswise into lardons
• 2 cups fresh or frozen lima beans
• Kosher salt
• 4 cups fresh corn kernels (from 4 ears of corn)
• 4 scallions, white and light green parts, thinly sliced
• 1/4 teaspoon red pepper flakes
• 2 cups cherry tomatoes, halved
• Juice of 1 lemon, to taste
• 1/4 cup firmly packed flat-leaf parsley leaves, torn
• 1/4 cup firmly packed basil leaves, torn

Instructions:

1. Wash and completely dry the okra, then trim the tips.
2. Heat the olive oil in a 12-inch (30cm) skillet (cast iron pans work great) over medium heat. Cook the bacon, stirring occasionally, until it becomes crispy, which usually takes around 5 minutes. Place the cooked bacon on a plate lined with paper towels to soak up excess grease. Transfer the bacon fat to a small bowl. Clean the skillet.
3. While the skillet is being cleaned, boil some salted water in a pot. Put in the lima beans, reduce the heat, and let them simmer until they are tender. This can vary from a few minutes to 20 minutes, depending on the freshness of the lima beans. Drain them.
4. Cover the skillet bottom with bacon fat and heat it over medium-high heat until it shimmers. Place the okra in a single layer and cook without moving them until the bottom is slightly charred, which usually takes a few minutes. Flip the okra and continue cooking until they are crisp-tender and charred on all sides, about 3 minutes. Taste a piece of okra to test if it's done; if it's charring too quickly, lower the heat. Put the cooked okra on a plate lined with paper towels to absorb excess oil.
5. If necessary, add more bacon fat or olive oil to the skillet and heat it over medium-high heat. Put in the corn, scallions, and red pepper flakes and sauté until the corn is crisp-tender, usually around 2 to 3 minutes. Season with salt.
6. Reduce the heat to low and add the bacon, lima beans, and cherry tomatoes. Gently mix and cook until they are just heated through, approximately 1 minute. Taste and adjust the seasoning, adding lemon juice to your preference. Remove from heat.
7. Include the parsley and basil, and mix together. Serve the dish warm or at room temperature.

Summary:

• Calories: 1827 kcal
• Fat: 69 g
• Protein: 72 g
• Carbs: 270 g
• Potassium: 5807 mg
• Magnesium: 664 mg