Summer Succotash Salad
photograph by Matt Hulsman

Yield: 6 servings.

Salad:
3 ears fresh corn, cut off the cob
1 cup butter beans, cooked
2 large fresh tomatoes, coarsely chopped, juice reserved
12 fresh okra pods, sliced
2 tablespoons chopped red onion

Dressing:
½ cup rice vinegar
Juice from the tomatoes
3 tablespoons sugar
½ teaspoon salt, plus more to taste
½ cup vegetable oil
Freshly cracked black pepper

Place all salad ingredients in a large glass bowl and set aside.

In a separate bowl, whisk together vinegar, tomato juice, sugar, and salt. Continue whisking and slowly add vegetable oil. Add black pepper and stir. Pour dressing over salad mixture. Add salt to taste. Refrigerate for 2 hours, then serve immediately.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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