Hot and Hot Fish Club Tomato Salad

Ingredients

• 6 servings balsamic vinaigrette divided
• 1 cup cherry tomatoes 
• 0.8 cup lima beans *soaked overnight cooked
• 6 servings fried okra 
• 4 ounces thick- bacon smoked crumbled cooked 5 slices
• 6 large tomatoes red
• 2 cups kernel corn whole cooked
• 4 large tomatoes yellow

Equipment

Directions

1. Wash, core, and slice red and yellow tomatoes. Toss tomato slices with 1/2 cup Balsamic Vinaigrette; set aside.
2. Combine beans and corn with remaining 1/2 cup Balsamic Vinaigrette.
3. Arrange tomato slices on 6 individual salad plates; divide cherry tomatoes evenly among plates. Divide corn mixture evenly among plates. Top with bacon and Fried Okra.
4. Drizzle with desired amount of Chive Dressing.