Ingredients
¼ lb fresh okra, 12 to 15 pods
1 cup butterbeans or lady peas, cooked
1 ear of corn, cooked and kernals removed
1 cup cherry tomatoes sliced
½ small red onion sliced
1 bunch arugula or other lettuce
2 Tbsp olive oil
1 Tb blackening seasoning
Dressing
3 Tbsp balsamic or lemon balsamic vinegar
2 Tbsp olive oil
1 clove garlic finely chopped or pressed
1 tsp each, salt, pepper, sugar
Shake it all up in a jar. Extra dressing will keep in the refrigerator.
Optional: Parmesan Shavings to top.
Directions
Line a serving plate with arugula or lettuce.
Top with butterbeans, corn, cherry tomatoes, and onion.
In a small skillet, that can also be used to blacken okra, bring about one inch of water to a boil.
Add okra and boil for one minute.
Remove okra, rinse under cold water, and cut each pod in half length-wise.
Wipe skillet dry and return it to the stove.
Heat olive oil in the skillet over high heat and add okra.
Add the seasoning and cook until slightly browned - 2 to 3 minutes.
Top salad with okra, add dressing and Parmesan cheese if desired. Enjoy!