A Southern classic gets a modern twist in this fresh succotash salad tossed in a creamy homemade avocado dressing—perfect for any summer picnic.
1 7-oz can lima beans
1 4-oz container of cherry or grape tomatoes
3 ears of corn
7 pieces of fresh okra
1-2 heads of Romaine lettuce, chopped
1/3 cup of Buttermilk
1/3 cup of Extra Virgin Olive Oil, 1 tablespoon separated
½ teaspoon Oregano
½ teaspoon Black Pepper
1 teaspoon Salt
Pinch of Crushed Red pepper flakes
Preheat an oven to 425 degrees. Slice okra and arrange the slices in one layer on a foil lined cookie sheet. Drizzle with 1 tablespoon of the olive oil. Bake in the preheated oven for 10 to 15 minutes, then allow to cool before adding to salad.
Meanwhile, with the corn still in the husk, cook in microwave on high for 10 minutes, then remove from microwave and allow to cool. Once cool enough to handle, remove husks and cut the corn kernels off of the cobb.
Next, drain lima beans into a colander, rinse with cool water, and pat dry. Slice tomatoes into halves, if desired.
For the dressing, add avocados and next 6 ingredients to a food processor, blend until smooth.
Next, mix corn, okra, beans, and tomatoes together and serve over romaine. Add dressing to succotash salad as desired. Taste and adjust seasonings as needed.
Photos courtesy of Kari Owens