Southern Okra Salad

Heat a large skillet over medium heat, and carefully place the bacon inside it. Allow the bacon to cook evenly until it reaches a rich brown color, then carefully lift it out of the skillet with a slotted spoon and place it on a paper towel-lined surface to drain excess moisture. Discard most of the bacon fat, leaving only a thin residue at the bottom of the pan.

Next, add the okra to the remaining bacon fat in the skillet and gently cook it until it becomes tender, approximately 5 minutes. Transfer the cooked okra to a salad bowl and mix it with diced onion, chopped green pepper, and sliced tomato. Crumble the cooked bacon into the salad mixture.

In a separate small bowl, combine sugar, corn oil, and vinegar, whisking the ingredients together until the sugar has fully dissolved. Pour this dressing over the salad and toss everything together to coat it evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.