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
Total Time:
1 hrs 15 mins
Ingredients
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1 pound fresh okra, cut into 1/2-inch pieces
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1 15-ounce can of black beans, drained and rinsed
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1 ear of corn (fresh sweet peak-season corn preferred)
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1 large, white onion, diced
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1 pound (about 15-20) cherry tomatoes, halved
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3 tablespoons extra virgin olive oil
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Sea salt
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1/2 teaspoon freshly ground pepper
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1 ripe avocado
Directions
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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.
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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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, ,Low-Carb
, 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 Published on December 9, 2013 Photo: © Emily Farris Total Time: 1 hrs 15 mins Ingredients 1
, http://www.edamam.com/ontologies/edamam.owl#recipe_c44eb6d168a33361ba6b5e44b5590c21
, 8
, Low-Carb
, Sugar-Conscious,Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Pork-Free,Red-Meat-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free
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, Ingredients:
- Vegetable oil, for deep frying
- 2 tablespoons dried shrimp
- 2 large shallots, thinly sliced
- 2 pounds okra, sliced diagonally 1/2 inch thick
- 3 tablespoons sambal oelek (see Note)
- Salt
- 1/2 small red bell pepper, thinly sliced
,
, 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 Published on December 9, 2013 Photo: © Emily Farris Total Time: 1 hrs 15 mins Ingredients 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 Directions 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. 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. Rate it
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