Summer Succotash Salad

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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


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.


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!

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