Summer in a Skillet
I love a meal that comes together in one pan. It feels so simple. This salad is just like that. You start with bacon sizzling in a big skillet. Doesn’t that smell amazing? It makes the whole kitchen feel like home.
We use the tasty bacon drippings to cook our onions and peppers. Nothing goes to waste. This matters because it builds flavor from the very start. Every step adds something special.
A Little Story About Okra
The first time I cooked with okra, I was a little unsure. My own grandma told me to just try it. I’m so glad I did. It makes this salad so wonderfully thick and hearty.
It reminds me that trying new foods is a fun adventure. You might find a new favorite. What’s a vegetable you were surprised to love? I’d love to hear your story.
Why We Cook the Tomatoes Last
We add the tomatoes at the very end. The heat from the salad just warms them up. This keeps them bright and a little bit firm. They pop in your mouth when you take a bite.
Fun fact: The vinegar we add is not just for taste. It helps all the other flavors wake up and sing! This little trick matters. It makes the whole dish taste more alive.
The Heart of the Meal
This salad is packed with beans and corn. They make it a filling meal all on its own. You get protein from the beans and lima beans. You get sweet sunshine from the corn.
Eating food that is both tasty and good for you is a win. It makes your body feel happy and strong. Does your family have a favorite summer meal that fills you up?
Make It Your Own
The best part of cooking is making a recipe yours. Don’t have an orange pepper? Use a red or yellow one. Love a little spice? A pinch of red pepper would be lovely.
This is your kitchen. You are the artist. What is one ingredient you always like to add to your salads? I always add an extra sprinkle of pepper. I still laugh at how much I love it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon | 6 slices | Crisped and crumbled |
| Sweet Onion | 1 medium | Diced |
| Bell Pepper | 1/2 large | Orange, yellow, or red; diced |
| Garlic | 3 cloves | Minced |
| Chicken Broth | 1 cup | |
| Frozen Baby Lima Beans | 1 (16-ounce) package | About 3 cups |
| Okra | 2 cups | Sliced |
| Corn | 3 cups | About 4 ears or one 14.4-ounce bag frozen |
| Grape Tomatoes | 1 pint | Halved (or 2 large tomatoes, diced) |
| Apple Cider Vinegar | 2 tablespoons | |
| Salt | To taste | |
| Pepper | To taste |
A Salad Full of Summer Stories
This salad always reminds me of my grandpa’s garden. He grew the biggest, sweetest corn. We would shuck it right there in the yard. Doesn’t that smell amazing? This recipe is like a summer day in a bowl. It has a little bit of everything good. Let’s make some memories together.
- Step 1: Let’s start with the bacon. Cook it in a big skillet until it’s nice and crisp. Then put it on a paper towel to drain. Crumble it up and save it for later. (Hard-learned tip: Don’t pour the bacon drippings out! That’s our secret flavor).
- Step 2: Now, cook your onion and bell pepper in that tasty bacon goodness. Stir them until the onion looks soft. Then add the garlic. It will smell so good in one minute. I still laugh at how my cat sniffs the air when I cook garlic.
- Step 3: Pour in the chicken broth. Add the frozen lima beans next. Put a lid on the skillet and let it cook. The beans need about fifteen minutes to get tender. What’s your favorite bean? Share below!
- Step 4: Time for the okra and corn. Stir in the sliced okra. Then add the corn and the onion mix back in. Cook it just until the corn is tender. It’s starting to look like a real feast now.
- Step 5: Last steps! Add the apple cider vinegar for a little zing. Season with salt and pepper. Turn off the heat and stir in the tomato halves. The warm skillet will gently cook them. Top it all with your crumbled bacon.
Cook Time: 30-40 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Lunch, Side Dish
Make It Your Own
This recipe is very friendly. You can change it up so easily. I do it all the time depending on what’s in my fridge. Here are a few fun twists my family loves.
- No-Meat Marvel: Skip the bacon. Use a tablespoon of olive oil to start. It’s just as delicious and perfect for vegetarians.
- Spicy Kick: Add a pinch of red pepper flakes with the garlic. It gives the whole dish a little warm buzz. My nephew loves it this way.
- Winter Cozy: Use frozen corn and a can of diced tomatoes. It brings summer back for one more meal. It always cheers me up.
Which one would you try first? Comment below!
Serving It Up Right
This salad is a star all on its own. But it also loves good company. I like to serve it in a big, colorful bowl. It makes the vegetables look even happier.
For a full meal, add some crusty bread for dipping. A simple green salad on the side is nice too. For a drink, I love sweet iced tea with a sprig of mint. Or a crisp glass of chilled rosé wine for a special evening. Which would you choose tonight?
Keeping Your Summer Salad Fresh
This salad is best enjoyed fresh and warm. But leftovers are a treat too. Let the salad cool completely before you put it away. Store it in a sealed container in the fridge. It will stay good for up to three days.
You can reheat it in a pan on the stove. Add a splash of broth if it seems dry. I once put hot salad right in the fridge. The steam made everything soggy. Now I always let it cool first.
This is a great dish to make ahead for busy weeks. Cooking ahead saves you time and stress. You can have a healthy meal ready in minutes. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Troubles
Sometimes the bacon can burn if the heat is too high. Cook it slowly over medium heat. This makes it perfectly crispy every time. I remember when I rushed the bacon. We had to start all over again.
Your vegetables might get too soft if you overcook them. Follow the times in the recipe closely. This keeps them tender but with a nice bite. Getting the texture right makes the whole dish more enjoyable.
The final dish might taste a bit flat. A little extra vinegar or salt can fix that. Always taste your food before you serve it. This builds your confidence in the kitchen. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this salad gluten-free?
A: Yes, it is! Just check your chicken broth label to be sure.
Q: Can I make it ahead of time?
A: Absolutely. Just add the fresh tomatoes right before you serve.
Q: What if I don’t have lima beans?
A: Frozen edamame or green beans work wonderfully instead.
Q: Can I double the recipe for a crowd?
A: You can! Use your biggest skillet or a heavy pot.
Q: Is the bacon optional?
A: For a vegetarian version, just leave it out. It will still be delicious. Fun fact: The vinegar adds a bright flavor that makes you not miss the bacon! Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this summer salad. It always reminds me of sunny days. Cooking for others is a way to share love.
I would be so happy to see your creation. Your photos inspire me and other readers too. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Fresh Corn and Bean Summer Salad
Description
A vibrant and hearty summer salad featuring crisp bacon, sweet corn, tender lima beans, and fresh vegetables, all brought together with a savory bacon drippings dressing.
Ingredients
Instructions
- Begin by crisping the bacon in a large skillet over medium heat. Once crisp, transfer it to paper towels to drain, then crumble it and set it aside. Keep the bacon drippings in the skillet.
- Add the diced onion and bell pepper to the hot drippings and cook until the onion is soft and translucent, which should take about 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant. Remove this vegetable mixture with a slotted spoon, setting it aside in a bowl, while leaving the drippings in the pan.
- Pour the chicken broth into the skillet and bring it to a bubble. Add the frozen lima beans, cover the skillet, and let them cook for 10 to 15 minutes until tender. Stir in the sliced okra and continue cooking until the liquid has thickened slightly.
- Add the corn and return the cooked onion, pepper, and garlic mixture to the skillet. Stir everything together and cook until the corn is tender. Mix in the apple cider vinegar, and season with salt and pepper to your liking.
- Finally, add the halved grape tomatoes and stir to combine. Immediately remove the skillet from the heat, allowing the residual warmth to cook the tomatoes. Top with the crumbled bacon and serve.
Notes
- For a lighter version, you can drain some of the bacon drippings before cooking the vegetables. You can also use fresh lima beans and corn when in season for the best flavor.
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