SOUTHERN SUCCOTASH SALAD

Southern Succotash Salad 

Makes 4 servings

SALAD

1 tablespoon cider vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup olive oil

1 teaspoon fresh thyme leaves (or pinch dried thyme leaves)

Freshly ground black pepper

2 cups fresh or frozen corn kernels, cooked just until crisp tender

2 cups fresh or frozen lima beans or butter beans, cooked just until tender

2 large ripe tomatoes, seeded and chopped (or 1 pint cherry or grape tomatoes, halved)

2 green onions, thinly sliced

In a large bowl, whisk vinegar with sugar and salt until dissolved; whisk in thyme, black pepper and oil until well blended. Set aside for at least 30 minutes to allow flavors to blend.

Add the corn, lima beans, tomatoes and green onions. Set aside to allow flavors to mellow while frying the okra. Taste and adjust seasonings again just before serving. Top each serving of salad with a mound of fried okra.