Preparation / Directions:
In a medium heavy saucepan, cook corn in boiling water to cover to which a
pinch of sugar has been added, cover ajar, for about 7 minutes; drain well
and
rinse under cold water to stop cooking action, and rinse again, draining
well.
While corn is cooking, cook fresh okra in boiling water to cover in a small
heavy pan for about 5 to 7 minutes or until just tender, drain well, rinse
under cold water and drain again. Do not cook frozen okra. Cut corn from
cobs.
In a medium bowl, combine corn kernels, okra, green onions, tomatoes and
parsley. Add oil(s), balsamic vinegar, and a pinch of sugar, if desired,
mixing well. Season with salt and pepper to taste. Cover and let stand at
room
temperature for 30 to 60 minutes or chill in the refrigerator for several
hours to allow flavors to blend. To serve, allow chilled mixture to come to
room temperature. Drain off any excess dressing and spoon onto salad plates
lined with lettuce, dividing evenly.
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