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Summer Vegetable Salad

This summer salad incorporates the best of late summer vegetables, including fresh lima beans. If you don't have fresh beans, use frozen, dried and soaked, or canned. Or sub in any beans you like. Serve this dish as a side to meat or on its own for a light vegetarian dinner. If you have some goat cheese, it would be delicious on top!
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 6 Servings
Author Kath Younger


  • 3-4 cups whole okra
  • 3 cups fresh green beans
  • 3 large or 5 small heirloom tomatoes
  • 2 bell peppers
  • 2 cups fresh lima beans or other beans
  • 1.5 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt
  • For the dressing
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 1 clove garlic
  • 1/4 tsp kosher salt


  • Bring a big pot of water to boil and cook your lima beans until they are tender, about 30 minutes.
  • Add green beans in last few minutes of cooking. (If you are not cooking your limas from scratch, you can just cook the green beans on their own.)
  • Preheat oven to 350* and roast okra tossed in olive oil and paprika until tender, about 30 minutes.
  • Chop tomatoes and peppers into bite size pieces.
  • Shake dressing ingredients together in a jar.
  • Trim okra stems off after baking.
  • Toss everything together in a large bowl and garnish with fresh cilantro.