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Okra Salad

Eaten for centuries, okra is an ancient vegetable originating in southern Ethiopia and is a key ingredient in many traditional African diets. Okra made the journey to North America along with slaves, arriving in the early 1700s. A staple ingredient in Southern cooking, okra appears in soups, gumbos and other saucy stews. It was a common culinary thread among African slaves of various heritages and was hailed as a revered garden plant by Thomas Jefferson in the 1780s. This simple recipe highlights the versatile crispness of fresh okra.

Recipe Servings: 8

Prep Time
15 minutes
+ 30 minutes resting
Cook Time
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 lb fresh okra, cut into ½-inch pieces, stems discarded
  • 1 can (15 oz) of black beans, drained and rinsed
  • 1 ear of corn (fresh, in season corn preferred), kernels cut from cob
  • 1 large, white onion, diced
  • 1 lb (about 15–20) cherry tomatoes, halved
  • 3 Tbsp extra virgin olive oil
  • Sea salt, to taste
  • ½ tsp freshly ground pepper, plus more, to taste
  • 1 ripe avocado

Directions

  1. Bring large pot of salted water to a boil. Blanch okra until bright green, about 30 seconds.
  2. Drain well and cool to room temperature.
  3. Cut okra into ½-inch pieces and discard stems.
  4. Place okra, beans, corn, onion, olive oil, salt, and pepper in large mixing bowl. Toss gently to evenly distribute olive oil.
  5. Chill for at least 30 minutes.
  6. Before serving cut avocado into ¼-inch pieces and toss gently with salad.
  7. Add salt or pepper, if desired.
  8.  

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