Okra and Beans Summer Salad

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.

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