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.