Corn, Cranberry Bean, and Fried-Okra Salad


Succotash inspired this dish, which takes a delicious departure from the original. Shelled fresh cranberry beans have a meaty texture and a nutty flavor; corn cut from the cob adds sweetness. Okra gets a cornmeal coating that makes it almost croutonlike. Everything is tossed with lamb's quarter (an edible weed), baby spinach, basil leaves, and a mustard vinaigrette.


For the Vinaigrette

  • 2 tablespoons white-wine vinegar

  • 1 teaspoon Dijon mustard

  • ¼ cup plus 2 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

For the Salad

  • 8 ounces fresh cranberry beans, shelled (1 cup)

  • Coarse salt and freshly ground pepper

  • 2 ears corn, shucked and halved

  • Vegetable oil, for frying

  • ¼ cup cornmeal

  • ¼ cup all-purpose flour

  • 4 ounces small okra, stems removed, halved lengthwise and quartered if large

  • 1 ounce (2 ½ cups) lamb's quarter

  • 1 ounce (2 cups) baby spinach

  • ½ cup fresh basil, leaves torn if large


  1. Make the vinaigrette: Whisk togethervinegar and mustard in a mediumbowl. Pour in olive oil in a slow, steadystream, whisking constantly until emulsified.Season with salt and pepper.

  2. Make the salad: Place beans in a mediumsaucepan; cover with water. Bringto a boil. Reduce heat, and simmer untilbeans are tender, about 15 minutes.Season water generously with salt.Using a slotted spoon, transfer beansto vinaigrette. Toss to coat. Let cool.

  3. Meanwhile, return water to a boil.Add corn, and cook until tender, 6 to 7minutes. Transfer to a plate, and letstand until cool enough to handle.Using a serrated knife, remove kernels.Transfer to beans, and toss.

  4. Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, andadd to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okrauntil golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.Season with salt and pepper.

  5. Arrange lamb's quarter, spinach, andbasil on a platter. Spoon corn and cranberrybeans on top. Add fried okra.

Cook's Notes

Lamb's quarter is an edible weed also known as wild spinach. Find it at farmers' markets, or use more baby spinach.

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