July 25, 2016
Okra and Beans Summer Salad
Philippe, Tucson CSA
1 CSA basket fresh okra
1 CSA bag dry beans (black or pinto), soaked overnight (you can also use a15-ounce can of cannellini, pinto or black beans, drained and rinsed)
Kernels of 2 ears of corn
Juice of 1 lemon
1 onion, chopped
1 handful fresh herbs (such as basil or mint), chopped
3 tablespoons olive oil
Salt and Pepper to taste
Boil beans for an hour, then drain.
Blanch (boil) okra for 1 minute, and drain. Let cool then cut into ½ inch pieces. Discard stem ends.
Mix all ingredients. Serve chilled.
Note: you can add roasted beets to this too. Or tomatoes.