Cajun Salad with Fried Okra, Blackened Corn, Green Beans and Kielbasa

Cajun Salad with Fried Okra, Blackened Corn, Green Beans and Kielbasa

  • Preparation 30 min
  • Cooking 10 min
  • Servings 4

This bold, spicy number is our nod to New Orleans, the birthplace of jazz. Each player holds its own: The crispy fried pieces of popcorn okra bounce off shaved strips of blackened corn, while smoky grilled kielbasa slices are punctuated by the fresh snap of blanched green beans. Tossed with a Cajun-spiced dressing (keep extra for dipping), this brassy bowlful suits any outdoor grilled feast.

Featured in RICARDO Magazine SUMMER 2018 (p. 64)
  • Sans noix
  • Sans oeufs



  • Dressing

    • 3 tbsp (45 ml) vegetable oil
    • 1 tbsp (15 ml) cider vinegar
    • 1 tsp (5 ml) ketchup
    • 1 tsp (5 ml) prepared mustard
    • 1 tsp (5 ml) honey
    • 1/2 tsp Cajun spices
  • Salad

    • 4 ears corn, blanched
    • 2 tbsp (30 ml) melted butter
    • 1 tsp Cajun spices
    • 1/2 lb (225 g) kielbasa sausage, cut into 1/2-inch (1 cm) rounds
    • 1/2 lb (225 g) green beans, blanched
    • Fried okra


  • Dressing

  • Salad

Note from Ricardo

To make corn tiles, select cobs with plump, tightly packed kernels. When slicing the cooked corn off the cob with a serrated knife, some of the kernels will hold together in “tiles.” Don’t break these up into individual kernels.

Personal Note

To help you with this recipe

RICARDO Silicone Whisk

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