1. Make the vinaigrette: Whisk together vinegar and mustard in a medium bowl. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

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

3. Meanwhile, return water to a boil. Add corn, and cook until tender, 6 to 7 minutes. Transfer to a plate, and let stand 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, and add 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 okra until 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, and basil on a platter. Spoon corn and cranberry beans on top. Add fried okra.