Yield: 6 servings.
Salad:
3 ears fresh corn, cut off the cob
1 cup butter beans, cooked
2 large fresh tomatoes, coarsely chopped, juice reserved
12 fresh okra pods, sliced
2 tablespoons chopped red onion
Dressing:
½ cup rice vinegar
Juice from the tomatoes
3 tablespoons sugar
½ teaspoon salt, plus more to taste
½ cup vegetable oil
Freshly cracked black pepper
Place all salad ingredients in a large glass bowl and set aside.
In a separate bowl, whisk together vinegar, tomato juice, sugar, and salt. Continue whisking and slowly add vegetable oil. Add black pepper and stir. Pour dressing over salad mixture. Add salt to taste. Refrigerate for 2 hours, then serve immediately.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
