Okra Summer Salad
Ingredients
  • 1lb okrachopped in 1/2 inch pieces
  • 115 oz can black beansrinsed and drained
  • 1ear cornor use frozen
  • 1 oniondiced
  • 1lb cherry tomatoeshalved (about 15-20)
  • 3Tbsp olive oil
  • 1 avocado
  • coarse salt and freshly ground black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.