Okra and Corn Salad Okra and corn are commonly found in the same dishes because both were used so frequently in the Deep South. Makes 4 - 6 Servings
	Ingredients: 1/2 pound okra 2 cups fresh corn kernels (about 3 ears) 1 cup chopped tomatoes 1/2 cup chopped scallions (white and 1 inch of the green) 1/2 cup finely chopped red bell pepper 1 small jalapeno pepper, seeded and minced 1/4 cup chopped fresh parsley 3 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1 teaspoon toasted, ground cumin Kosher salt and freshly ground black pepper taste
	Instructions: 1. Steam okra until just tender, about 10 minutes. 2. Cool under running water. 3. Cut into 1/2-inch slices and put into a mixing bowl. 4. If corn is very fresh, tender, and sweet, use as is. Otherwise, cook a few minutes in a few cups of salted water. 5. Cool and add to okra. 6. Add tomatoes, scallions, bell pepper, jalapeno, and parsley to okra and corn. 7. Mix remaining ingredients in a cup, pour over okra mixture, and mix well.

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