You know, I never thought I’d get excited about okra until I discovered pickled okra salad. Growing up, okra wasn’t exactly a regular at our dinner table, but now it’s become one of my go-to sides during summer gatherings. The tangy, crunchy mix just works perfectly when you want something light but still full of flavor.
I started making this salad a few years ago when my neighbor shared some homemade pickled okra with me. Instead of just serving it straight from the jar, I decided to turn it into something different. Now, whenever I bring it to potlucks or serve it at home, people always ask for the recipe – even the folks who usually avoid okra altogether.
The best part? It’s super simple to put together, and you can make it ahead of time. In fact, I think it tastes even better after sitting in the fridge for a day, letting all those flavors come together just right.
Why You’ll Love This Pickled Okra Salad
- Make-ahead friendly – You can prep most components in advance and toss them together just before serving, making it perfect for summer gatherings or meal prep.
- Southern-inspired flavors – The combination of pickled okra, smoky bacon, and fresh corn creates a unique twist on traditional salad that brings bold, tangy flavors to your table.
- Fresh and filling – With lima beans, bacon, and plenty of vegetables, this isn’t your typical light salad – it’s substantial enough to serve as a main dish for lunch or a hearty side for dinner.
- No-waste recipe – This clever recipe even uses the okra pickling brine in the dressing, making sure nothing goes to waste while adding an extra punch of flavor.
What Kind of Pickled Okra Should I Use?
Store-bought pickled okra comes in several varieties, from mild to spicy, and either one will work great in this salad. The most common types you’ll find are dill-flavored or hot and spicy versions – both add their own unique twist to the dish. If you’re making this for a crowd, you might want to stick with the milder dill-pickled okra, but if you enjoy some heat, the spicy version adds an extra kick that works really well with the smoky bacon. Just make sure to pick okra that’s crisp and firm in the jar, as softer pieces won’t give you that nice crunch in your salad.
Options for Substitutions
This colorful salad is pretty flexible and you can make several swaps depending on what you have in your kitchen:
- Pickled okra and brine: This is pretty key to the recipe’s character, but if you can’t find it, try using pickled green beans or asparagus with their brine instead. The flavor will be different but still tasty!
- Lima beans: Not a fan of lima beans? Try edamame, butter beans, or even chickpeas instead. Just make sure they’re cooked until tender.
- Fresh corn: If fresh corn isn’t in season, you can use thawed frozen corn kernels – about 3 cups worth. Just pat them dry before adding to the salad.
- Red bell pepper: Any color bell pepper works here – yellow, orange, or even green. Pick what you like or what’s on sale!
- Bacon: Turkey bacon works too, or leave it out for a vegetarian version. For a similar smoky flavor without meat, try adding a pinch of smoked paprika.
- Fresh dill: If you don’t have fresh dill, use 1/3 the amount of dried dill. Fresh parsley or chives can work too for a different but nice herbal note.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing this salad is overcooking the corn – you’ll want to grill or boil it just until tender-crisp, about 5-7 minutes, as overcooked corn becomes mushy and loses its sweet crunch. Another common error is not properly draining the lima beans, which can make your salad watery and dilute the flavorful dressing – make sure to rinse and drain them thoroughly before adding to the mix. When making the dressing, avoid the temptation to add all the okra brine at once; instead, start with half the amount and adjust to taste, as too much pickle brine can overwhelm the other flavors. For the best flavor development, let the salad rest in the refrigerator for at least 30 minutes before serving, but add the crispy bacon pieces just before serving to maintain their crunch.
What to Serve With Pickled Okra Salad?
This Southern-inspired salad makes a perfect side dish for grilled meats – try serving it alongside some smoky pulled pork or grilled chicken thighs. Since it’s already packed with veggies and has a tangy dressing, it pairs really well with simple proteins like pan-seared fish or a juicy grilled steak. For a complete summer meal, serve it with cornbread or buttermilk biscuits on the side to soak up all those tasty juices. If you’re bringing this to a cookout, it tastes great next to classic BBQ sides like mac and cheese or potato salad.
Storage Instructions
Keep Fresh: This pickled okra salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container in the fridge for up to 3 days. If you’re planning to save some for later, it’s best to store the bacon separately to keep it crispy – just crumble it on top when you’re ready to eat.
Make Ahead: You can prep most components of this salad up to a day in advance. Mix all the veggies and dressing, but hold off on adding the bacon and fresh herbs until just before serving. This way, everything stays fresh and crisp when you’re ready to dig in!
Serving Tip: When you’re ready to enjoy your stored salad, give it a quick toss to redistribute the dressing. If it seems a bit dry, add a splash of olive oil or a squeeze of fresh lemon juice to perk it up. Let it sit at room temperature for about 15 minutes to take the chill off – the flavors come through better this way!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 70-80 g
- Carbohydrates: 45-50 g
Ingredients
For the salad:
- 4 ears fresh corn
- 1/2 cup sliced green onions
- 1 medium red bell pepper (diced into 1/2-inch pieces)
- 3/4 cup sliced pickled okra (I like Tony Chachere’s)
- 1 cup thawed lima beans
- 2 cups halved cherry tomatoes
For the dressing:
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp finely chopped fresh dill
- 1/2 tsp fresh lemon juice
- 5 tbsp brine from pickled okra
- 1/2 cup extra virgin olive oil (or other neutral oil)
- 1 tsp garlic paste
- 1/2 tsp lemon zest (finely grated from 1-2 lemons)
- 1/4 tsp paprika
- 1 1/2 tsp honey
For the garnish:
- 5 slices cooked thick-cut smoked bacon
- optional fresh dill, chopped
Step 1: Grill the Corn
Start by heating a cast-iron grill pan over medium-high heat.
Lightly spray it with cooking spray.
Place the corn in the pan and grill it, turning frequently, until it is charred and tender, about 15 minutes.
Once done, let the corn cool until it’s comfortable to handle.
Cut the kernels off the cob to measure 2 cups and allow them to cool completely.
Step 2: Grill the Bell Pepper
Lightly spray the grill pan again with cooking spray.
Place the bell pepper, cut side up, on the pan.
Grill the bell pepper until it is just charred and tender, about 5 minutes, turning once halfway through.
Allow the bell pepper to cool completely, then chop it into small pieces.
Step 3: Combine the Salad Ingredients
In a large bowl, combine the cooled corn kernels, chopped bell pepper, cherry tomatoes, lima beans, pickled okra, and green onions.
Mix these ingredients together to create the base of your salad.
Step 4: Prepare the Dressing
In a small bowl, whisk together olive oil, pickled okra brine, honey, dill, garlic paste, kosher salt, black pepper, lemon zest, lemon juice, and paprika.
Pour the dressing over the corn mixture in the large bowl, and toss everything together to ensure the ingredients are well coated.
Step 5: Add the Finishing Touches
Crumble cooked bacon over the top of the salad for a tasty crunch.
Optionally, garnish with chopped fresh dill for an added burst of flavor.
Serve the salad immediately to enjoy the fresh, vibrant flavors at their peak.
