Okra Summer Salad

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 

Okra Summer Salad
Photo: © Emily Farris
Active Time:
25 mins
Total Time:
1 hrs 15 mins


  • 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

  • Sea salt

  • 1/2 teaspoon freshly ground pepper

  • 1 ripe avocado


  1. 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.

  2. 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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