This hearty salad features some of summer’s most bountiful crops: okra, tomatoes and sweet corn straight from the cob, with black beans, onion and avocado. Canned beans and an easy dressing make preparation quick and easy.
Slideshow:Summer Salad Recipes
1 pound fresh okra, cut into 1/2-inch pieces
1 15-ounce can of black beans, drained and rinsed
1 ear of corn (fresh sweet peak-season corn preferred)
1 large, white onion, diced
1 pound (about 15-20) cherry tomatoes, halved
3 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground pepper
1 ripe avocado
How to Make It
In a large pot of salted boiling water, blanch the okra until it's bright green, about 30 seconds. Drain well and allow to cool to room temperature. Cut the okra into 1/2 inch pieces, and discard the stems.
Add the okra, beans, corn, onion, olive oil, sea salt, and pepper to a large mixing bowl, and toss gently until the olive oil is evenly distributed. Chill for 30 minutes or more. Before serving, cut the avocado into 1/4-inch pieces and gently toss with the salad. Add more salt and pepper to taste if necessary.
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